This Spicy Sichuan Potato Salad is for fans of Ma La (麻辣) or Lao Gan Ma (老干妈) chili oil, and it is super easy to make! This dish, originating from the heart of Sichuan cuisine, marries the humble potato with the vibrant heat of Sichuan peppercorns, creating a symphony of taste that tingles the senses.
At the heart of this dish lies the unassuming potato, sliced to a perfect thickness, and it undergoes a delicate steaming process, rendering it tender yet retaining a satisfying bite.
No Sichuan-inspired dish is complete without Sichuan peppercorns. Toasted to perfection, these tiny bursts of flavor add a unique citrusy and slightly numbing sensation to the palate. The peppercorns play a pivotal role in infusing the dish with the signature heat that Sichuan cuisine is renowned for.
What truly sets the Spicy Sichuan Potato Salad apart is the artful combination of ingredients in the dressing. Aromatic ginger, piquant bird’s eye chili, and the umami-rich Lao Gan Ma chili oil come together in a tantalizing dance of flavors. The addition of vinegar, light soy sauce, and a hint of sugar creates a nuanced balance that enhances the overall experience.
The final act involves the marriage of the potatoes with the dressing. Tossed and coated well, the potatoes absorb the fiery essence, creating a dish that is as visually appealing as it is flavorful.
Garnished with vibrant green spring onions, the Spicy Sichuan Potato Salad is an exciting side dish that goes perfectly well with any meal of the day! Every bite of the Spicy Sichuan Potato Salad, showcases the region’s penchant for bold and spicy flavors, but also highlights the artistry involved in balancing these elements to create a dish that is both comforting and exhilarating. So let’s get to it!
Watch How To Make It
Spicy Sichuan Potato Salad
Equipment
- Steamer
Ingredients
- 2 potatoes about 300g each, sliced
- 1/2 tsp Sichuan peppercorns
Dressing
- 1/2 thumb ginger sliced into match sticks
- 1 spring onion chopped
- 1 bird's eye chili
- 1 tbsp Lao Gan Ma chili oil
- 1 tbsp vinegar
- 1 tbsp light soy sauce
- 1/2 tsp sugar
Instructions
- Wash and slice the potato. The potato slices are about 3-4mm thick. Transfer them onto a plate, then onto a steamer and let it steam for 12 minutes until tender, and set it aside.
- Toast the Sichuan peppercorn in a dry wok over medium heat for 2 minutes until fragrant and set it aside.
- Heat oil in a pan over medium heat, then add back the peppercorn and the rest of the dressing. Mix together and stir until sugar is dissolved.
- Add the potatoes into the mix and toss them.
- Garnish with spring onions (green part) and serve!