Chilled Shredded Potato and Onion Salad
A refreshing cold salad featuring tender potato strips tossed with crisp onion and green pepper. Quick to prepare and perfect as a light side dish or summer appetizer.
Story
This simple dish balances the mild sweetness of potatoes with the sharp bite of raw onion. The quick blanching gives the potatoes a tender yet still slightly crisp texture.
Ingredients
potatoes
2 medium
onion
1 small
green bell pepper
1/2
vegetable oil
2 tablespoons
rice vinegar
1 tablespoon
light soy sauce
1 tablespoon
sesame oil
1 teaspoon
garlic, minced
1 clove
salt
to taste
Instructions
1
Prepare the vegetables
Peel the potatoes and cut into very thin matchstick strips, or use a mandoline slicer for uniformity. Immediately place in a bowl of cold water and swish around to remove excess starch, then drain. Thinly slice the onion and cut the green pepper into fine strips.
2
Blanch the potatoes
Bring a pot of water to a rolling boil. Add the potato strips and cook for about 1 to 2 minutes until they turn slightly translucent but still retain a tiny bit of firmness. Be careful not to overcook—they should feel tender but not mushy.
3
Cool and drain
Quickly drain the potatoes and rinse under cold running water to stop the cooking process. Let them drain well, then transfer to a clean bowl.
4
Make the dressing
In a small bowl, whisk together the vegetable oil, rice vinegar, soy sauce, sesame oil, minced garlic, and a pinch of salt until well combined.
5
Assemble and serve
Add the onion strips and green pepper to the cooled potatoes. Pour the dressing over everything and toss gently until evenly coated. Serve immediately at room temperature or chill in the refrigerator for 15 minutes before serving.
Cold Salad
Refreshing Vegetable and Glass Noodle Salad
A light, vibrant cold salad featuring tender glass noodles tossed with crisp cucumber and sweet carrot ribbons. Tossed in a tangy sesame-soy dressing, this refreshing dish comes together in minutes and makes a perfect side or starter for warm days.