Spicy Chinese Potato Salad Food

CHINESE POTATO SALAD

Steps:

• Wash the shredded potato with a strainer under running water to remove extra starch and obtain a crunchy texture. Cook the shredded potato in a large pot of boiling water. Transfer out, soak in cold water until cooled and drain.
• In a bowl, mix shredded potato with coriander and then add salt, sugar, light soy sauce and vinegar. Mix well.
• Heat oil until almost smoky. Spread Sichuan peppercorn, ,green onion, dried chili pepper and chopped garlic. Pour the hot oil evenly on those three ingredients.
• Mix well and serve directly.

CHINESE STYLE POTATO SALAD

Steps:

• Bring a medium pot of water to a boil, add potato, then boil until the potato is cooked through, but still crisp.
• Drain potato and rinse it with cold water, to remove the starch and maintain a firm texture. Drain and transfer potato to a large bowl.
• Add garlic to potato, sprinkle salt on top, and set aside.
• Heat oil over medium heat in a small skillet (or a wok). When the oil is warm, add peppercorn and cook them until fragrant, about 1 minute. Turn off heat. Use a spatula (or a ladle) to scoop out the peppercorn, then discard them. (optional) Add chili pepper and stir for a few times, until the chili pepper turns dark brown.
• Carefully pour the hot oil over the potato, and use two pairs of chopsticks to mix everything together immediately to coat potato evenly with oil and salt.
• Serve at room temperature as a side dish or as a salad.

SPICY CAJUN POTATO SALAD

Steps:

• Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes., Meanwhile, chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning., Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika.

ASIAN POTATO SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.
• To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
• Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.

SPICY CHINESE POTATO SALAD

Steps:

• Combine first seven ingredients in blender.
• Cook potatoes (with or without salt) until fork-tender over medium heat. DON'T OVERCOOK, please, or they will fall apart.
• Drain well. Combine with peppers, onion and parsley in large bowl.
• Add blended dressing and toss gently. Add salt to taste.
• Cover and chill.

SPICY ASIAN CELLOPHANE NOODLE SALAD

Steps:

• Place eggs in a saucepan with enough cold water to cover, and bring a boil. Remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Heat the oil in a skillet over medium heat, and cook the onion and zucchini until tender. Mix in the tofu, and continue to cook and stir until browned on all sides.
• With a mortar and pestle, grind the garlic and Thai chiles into a fine paste. Mix with the fish sauce, lime juice, sugar, and salt.
• Bring 1 quart water to boil in a pot. Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft.
• In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.

CHINESE POTATO SALAD

Steps:

• Boil the potatoes until cooked, but still firm.
• Cut into salad-sized chunks.
• Mix the ingredients for the sauce together, using more or less sesame oil and hot mustard, according to taste (more is good, but only up to a point).
• Put all salad ingredients in a large bowl, then add the sauce and mix well.
• Chill.

SPICY POTATO SALAD

Steps:

• In small jar combine oil, vinegar, chili powder, salt and hot sauce.
• Shake well.
• Put potatoes in large salad bowl.
• Add dressing and toss.
• Refrigerate at least one hour.
• Add remaining ingredients (except for tomato wedges) to potatoes and toss.
• Garnish with tomato wedges and parsley.

SPICY SESAME POTATO SALAD

Steps:

• Method- melt the butter.
• To the melted butter add the cumin and when brown turn off the gas.
• To this add the chilli powder first and then all the other ingrediends and toss together- you can adjust the ammount of lemon juice/salt and chillies to your taste.
• If you do not get readymade toasted sesame toast the seeds in a dry pan till golden brown and powder- this can be stored and used whenever you want.
• Please let me know how you liked this whenever you make it.

SPICY POTATO SALAD

Steps:

• Cube cooked potatoes and place in a large bowl.
• Whisk together oil, vinegar, sugar, salt, chili powder, cayenne, and hot sauce.
• Pour over potatoes and toss very gently.
• Cover and chill 1 hour, then stir in corn and olives.
• Serve and enjoy!