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Sichuan Potato Salad

 
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In China, there are literally thousands of methods to cook potatoes. This sweet and sour potato salad is quick and easy to put together, and it tastes delicious. It can be made one day ahead, served chilled, at room temperature or warm.

Yield

2

servings

Prep

5

min

Cook

8

min

Ready

15

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

8 ounces potatoes
peeled and slice into 1//8-inch thick
1 each celery
thinly sliced
1 tablespoon soy sauce, tamari
or to taste
½ tablespoon hot szechuan sauce
or to taste, or hot pepper sauce
*
1 ½ teaspoons rice vinegar
or to taste
1 pinch sugar
*
2 each scallions, spring or green onions
sliced
2 tablespoons cilantro
freshly chopped, optional
*

Directions

Add the potato slices into a pot of cold water, bring to a boil and cook for about 8 minutes, or until tender. If the potato slices fall apart a bit, it's fine, which will give the salad a creamier texture.

Meanwhile in a large mixing bowl, add the remaining ingredients, and stir well.

Once the potatoes are cooked, drain well and transfer into the bowl.

Gently toss until well combined and evenly coated.

Serve warm, at room temperature or chilled.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 420% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 443mg 18%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 3g
Vitamin A 5% Vitamin C 10%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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