Crunchy potatoes? Wait, raw potatoes?
Yep, raw potatoes.
And they’re good. Actually, they’re delicious. And if you had told me I’d enjoy eating a raw potato a week ago, I probably would have raised an eyebrow and rolled my eyes at you simultaneously.
But, when in Rome? Or when in China?
Okay, so I haven’t actually tried them here in Chengdu, where we are currently living, but my father travels to China for business sometimes and he provided me with the inspiration for this dish. He told me he’s had something similar at least five times in restaurants in southeastern regions. He came up with a version back in the US that would satisfy his Chinese cravings…
And I re-tweaked it based on the ingredients I could easily find here, and what I ended up with was a completely new take on potato salad. Why don’t we call it: Crunchy Asian Potato Salad
Crunchy Asian Potato Salad
Make a vinaigrette with the ingredients and let potatoes sit for 1-2 hours to soak up juices. Serve without cooking. The potatoes should be slightly crunchy, but other than that you shouldn’t get that starchy raw potato taste. If you think your guests can handle a new flavor, serve it with a steak and you’ll bring a whole new dimension to an otherwise traditional meal!