Comments on: Chinese Style Potato Salad

By: Janine

Janine — Wed, 05 Oct 2022 05:00:16 +0000

Hi, this is the recipe I’ve been searching for. My bi racial daughter asked for potato salad. I did the creamy/mayo version.

We tried a similar recipe with black vinegar – also a “no”.

Other recipes say to stir fry, but I’ve always been hesitant, as you can’t control some shreds cooking more than the other.

Seasonings will be tested soon, but I know I’m off to the right start.

By: katie sin

katie sin — Fri, 22 May 2020 09:48:34 +0000

Hi Maggie,
stay well! please recommend the receipt for cooking the Chinese potato salad not with pics ingredient.
i love your cooking

By: Milly

Milly — Sun, 12 Apr 2020 23:59:15 +0000

Yummy! I fried the garlic in the oil at the same time as the peppers.

By: Margit Richert

Margit Richert — Wed, 18 Sep 2019 12:18:57 +0000

OMG, i just made this recipe, and both my husband and I are raving about this! We’re Swedes. and as such we eat A LOT of potatoes. But we’ve never tried them like this. Only goes to show that the Chinese cuisine is superior! I was a bit sceptical to blanching the potatoes quickly, as we Swedes usually boil them to death, but oh my, this is a new favorite. My husband, who is not only crazy about potatoes, but also about Chinese food in general, asked to get a bowl of this as a ”writing snack” in front the computer. He’s munching away atm! This is also great since we’ve become vegetarians for climate reasons, and we need all veggie recipes we can lay our hands on. I’m so grateful for this recipe, thanks a lot!

By: Carrisa

Carrisa — Thu, 04 Jan 2018 00:07:57 +0000

Is there a way to make this ahead of time, say for a dinner party? Perhaps make it the night before?

By: Maggie

Maggie — Fri, 04 Nov 2016 01:40:49 +0000

In reply to Lidia.

Hi Lydia, The boiling time is really short. I don’t remember exactly how long, but it should be a minute or so. The best way is to taste the potatoes and let it cook to the texture you like.
You need plenty of garlic, about 4 to 5 cloves. Sichuan peppercorns work the best. If you don’t have any, you can try to use black pepper instead.
Happy cooking and let me know how the dish turns out 🙂

By: Lidia

Lidia — Thu, 03 Nov 2016 05:16:42 +0000

This looks really nice (: Just a few questions; about how long does it take to boil the potatoes, about how many garlic cloves did it use and would it still be fine if I used normal peppercorns? Looking forward to making this recipe (:

By: Bam's Kitchen

Bam's Kitchen — Tue, 20 Oct 2015 15:29:49 +0000

Gorgeous photos Maggie! Love your composition and simple ingredients. My boys would be all over this as they anti-mayo boys… well at least one is anyways. Sharing and smoke signals sent!

By: Maggie

Maggie — Thu, 23 Jul 2015 08:19:26 +0000

In reply to Chieko. Hi Chieko, I'm glad to hear you like this recipe! If you are planning to roast the garlic, make sure to roast it in the rice bran oil you'll drizzle on the salad. It will infuse the oil a nice garlicky flavor. Yep, a bit of rice vinegar sounds lovely. I like the idea :) Happy cooking and let me know how the dish turns out!

By: Chieko

Chieko — Wed, 22 Jul 2015 20:36:45 +0000

This looks wonderful. I love Sichuan peppercorns and chilis! Might tone down the garlic a bit by roasting it or using garlic chives. I don’t use peanut oil so will use rice bran oil. I know it’s not in the recipe but I’m thinking a bit of rice vinegar would go well with this. Thanks!!!!