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Chinese-style potato salad with ginger, chilli and spring onion

Potatoes may not be the first ingredient that comes to mind when you think of Chinese food, but in the northern provinces it's not uncommon to see a cold potato dish such as this served as part of a meal. Ginger, chilli and sesame add fragrance and flavour, while Chinkiang vinegar brings requisite piquancy to the table. The potato is cooked very quickly so it still retains a little crunch. You may never look at potato salad the same way again.

You'll need

3 large waxy potatoes, such as Desiree 1 tbsp each peanut oil and sesame oil 2 tbsp julienned ginger 2 garlic cloves, finely chopped 2 small red chillies, finely chopped 1½ tbsp soy sauce 50 ml Chinkiang vinegar (see note) 1 tbsp chicken stock To serve: thinly sliced spring onion


  • 01
  • Cut potatoes into julienne on a mandolin, placing them in a bowl of cold water as you go to prevent them going brown. Set aside to soak to remove starch (30 minutes).
  • 02
  • Meanwhile, heat oils in a wok or frying pan over medium-high heat until shimmering, add ginger, garlic and chilli and stir-fry until fragrant (1 minute). Remove from heat, set aside to cool slightly, then add soy sauce and half the vinegar and set aside.
  • 03
  • Drain potato, rinse, then add to a saucepan of boiling salted water over medium-high heat, bring back to the boil, then cook for 1 minute. Drain well, transfer to a large bowl, add stock and remaining vinegar and stir to coat well. Set aside to cool, then transfer to serving bowls. Drizzle with ginger-chili dressing, scatter with spring onion and serve.

Note Chinkiang vinegar, a Chinese black rice vinegar, is available from Asian grocers.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jan 2014

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