Crunchy Asian Potato Salad Recipe

Crunchy potatoes? Wait, raw potatoes?
Yep, raw potatoes.

. crunchy potato salad2 (1 of 1)
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

crunchy potatoes 1 (1 of 1)


fresh ingredients_crunchy potato salad
2 medium potatoes, washed and peeled, cut in fourths and then sliced very, very thinly
½ cup rice vinegar
¼ sesame oil
1 Tbs soy
2 tsp salt
3 Tbs fresh cilantro
1 clove garlic, minced

potatos on cutting board


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!

crunchy potatoes 2 (1 of 1)

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