Name: Chinese Slivered Potato Salad 凉拌土豆丝
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 pound (450 grams) Yukon gold or other yellow-fleshed potatoes*, about 3 small; 1 bundle (7 ounces / 200 grams) enoki mushrooms; 1 teaspoon kosher salt, more to taste; 1 tablespoon soy sauce or gluten-free tamari; 1 ½ tablespoons pale rice vinegar; 2 teaspoons sugar; ¼ teaspoon MSG, or ½ teaspoon mushroom bouillon powder; 2 tablespoons red chili oil with sediment (or oil from a jar of Laoganma Chili Crisp); 1 teaspoon scallion oil; ½ teaspoon toasted sesame oil; 2 garlic cloves, finely chopped; ¾ cup roughly chopped cilantro, stems and leaves

Chinese Slivered Potato Salad 凉拌土豆丝

A Chinese cold dish made with blanched al dente potato ‘threads’, seasoned with sharp, zingy vinaigrette and richly aromatic chili oil. Slightly spicy, refreshing, and crisp-crunchy to the bite.

Author: Hannah
Prep Time: 25
Cook Time: 5
Total Time: 30 minutes
Yield: 4 1x
Category: Cold Dishes
Method: Blanch
Cuisine: Chinese
Diet: Vegan

Ingredients

Scale

1 pound (450 grams) Yukon gold or other yellow-fleshed potatoes*, about 3 small
1 bundle (7 ounces / 200 grams) enoki mushrooms
1 teaspoon kosher salt, more to taste
1 tablespoon soy sauce or gluten-free tamari
1 ½ tablespoons pale rice vinegar
2 teaspoons sugar
¼ teaspoon MSG, or ½ teaspoon mushroom bouillon powder
2 tablespoons red chili oil with sediment (or oil from a jar of Laoganma Chili Crisp)
1 teaspoon scallion oil
½ teaspoon toasted sesame oil
2 garlic cloves, finely chopped
¾ cup roughly chopped cilantro, stems and leaves

Instructions

Peel the potatoes. Using a mandolin or a sharp knife, slice the potatoes into thin ⅛-inch rounds. Stack and cut into thin, 1/16-inch slivers or julienne. You can also use a food processor with the grater blade. Rinse the threads under cold water to wash off the starch.
Trim off the root end of the enoki mushroom bunch. Tear it into smaller clusters, each about two or three mushrooms thick. Place in a separate bowl.
Bring a pot of water to a boil and blanch the potatoes until they are softened but still crunchy, about 2 minutes. Remove with a slotted spoon and transfer to a bowl of cold water.
Bring the water back to a boil and blanch the mushrooms until you can smell their earthy fragrance and the water’s surface starts to foam, about 2 minutes. Remove the mushrooms with a slotted spoon, refresh them under cold water, and squeeze as dry as possible. Place in a large bowl. Squeeze out the water from the blanched potato slivers and place in the bowl with the mushrooms.
Add the salt, soy sauce, vinegar, sugar, MSG, chili oil, scallion oil, and sesame oil. Add the minced garlic and cilantro and mix thoroughly to incorporate. Taste and adjust as necessary, adding more vinegar for brightness, sugar for sweetness, and extra salt or chili oil for savoriness. This dish should be zingy and sharp, with a nice warm glow of spiciness.
Enjoy immediately or chill before serving. The leftovers are delicious cold, and you can keep this dish in the refrigerator for up to 5 days.

Notes

*You can also use regular (Russet) white-fleshed potatoes or red potatoes, but I prefer yellow potatoes for their waxy texture and gold-hued color.
This dish is all about aroma, so a good, flavorful chili oil is crucial. It’s very easy to make your own chili oil and you can keep the jar indefinitely in the fridge. For a good store-bought alternative, use Laoganma Spicy Chili Crisp.

Keywords: potato, potato slivers, chinese potato salad, enoki mushrooms

Find it online: https://theplantbasedwok.com/chinese-slivered-potato-salad/