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

Name: Chinese-style potato salad with ginger, chilli and spring onion
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 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

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 5

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

Ingredients

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3 large waxy potatoes, such as Desiree1 tbsp each peanut oil and sesame oil2 tbsp julienned ginger2 garlic cloves, finely chopped2 small red chillies, finely chopped1½ tbsp soy sauce50 ml Chinkiang vinegar (see note)1 tbsp chicken stockTo serve: thinly sliced spring onion

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Instructions

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Step 1

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).

Step 2

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.

Step 3

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.