Description
A bold and flavorful Spicy Szechuan Potato Salad that combines tender potatoes with a spicy and tangy dressing.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and diced into 1-inch cubes
- 1/4 cup vegetable oil
- 2 tablespoons Szechuan peppercorns
- 1 tablespoon chili oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 3 green onions, finely chopped
- 1/4 cup fresh cilantro, chopped
- Salt to taste
Instructions
- Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are tender, about 10-15 minutes. Drain and let cool slightly.
- In a small saucepan, heat the vegetable oil over medium heat. Add the Szechuan peppercorns and fry for about 1-2 minutes until fragrant. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the chili oil, soy sauce, rice vinegar, sesame oil, and sugar. Add the cooled Szechuan oil mixture and stir well.
- Add the cooked potatoes to the dressing and toss gently to coat.
- Stir in the chopped green onions and cilantro. Season with salt to taste.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- For a creamier version, add 1/2 cup of mayonnaise to the dressing.
- You can substitute the Yukon Gold potatoes with red potatoes for a different texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: varies with added salt
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg