Cold Shredded Potato Salad (凉拌土豆丝)

Instructions

1. 1Peel the potatoes and cut them into the thinnest matchsticks you can manage, about 2 mm thick. Soak the shreds in a bowl of cold water for 5 minutes, then change the water once. The water will look cloudy — that is the surface starch you are removing.

   🔍 Look for 每次泡 5 分钟 · 5 minutes per soak

   Visual: 第一次泡的水呈乳白；换水后近乎清澈，土豆丝看起来透亮、根根分明First soak water is milky white; after the change it is nearly clear and the shreds look glassy and separate

   You know it's right when: 抓一把出水时不再互相粘连The shreds no longer stick together when you lift a handful out of the water

   A julienne peeler or mandoline gives even shreds in a tenth of the time.

2. 2Bring a pot of water to a rolling boil. Add the shreds all at once and blanch for exactly 60 seconds. They should still have a faint raw snap at the center — they will finish in the ice bath and you want them to stop short of tender.

   🔍 Look for High heat 60 秒 · 60 seconds

   Visual: 土豆丝由不透明的乳白转为半透明，用勺子托起时能弯而不断Shreds shift from opaque cream to translucent and bend without snapping when lifted on a spoon

   You know it's right when: 尝一根：先有阻力再断开——无生淀粉的硬脆，也没有软烂Bite one: it resists, then gives — no raw starchy crunch, no softness either

3. 3Drain instantly and dump the shreds into a bowl of ice water. Leave them for 2 minutes, until completely cold. This is the step that sets the crunch — the starch retrogrades and the strands firm up noticeably.

   🔍 Look for 冰水 2 分钟 · 2 minutes in ice water

   Visual: 土豆丝近乎玻璃般透明、硬挺，冰块因余温融化大半Shreds look almost glass-clear and stiff; the ice has mostly melted from the residual heat

   You know it's right when: 摸碗壁是凉的，手指捏起一根感觉挺实不塌Touch the bowl — it is cold, and a strand held between fingers feels firm, not floppy

4. 4Drain thoroughly and gently press out the water with your hands. Add the shredded green pepper, minced garlic, rice vinegar, salt, and chili oil.

   🔍 Look for

   Visual: 静置 10 秒滤网不再滴水，土豆丝哑光分明，青椒丝翠绿点缀其间No drips from the colander after 10 seconds; shreds are matte and separate, pepper shreds bright green against them

   You know it's right when: 抓一把用力捏也不出水Squeezing a handful yields no water

5. 5Toss gently with chopsticks, lifting and folding rather than stirring, to keep the strands from breaking. Finish with the ground toasted Sichuan peppercorn and sesame oil. Rest 5 minutes so the vinegar penetrates, then serve cold.

   🔍 Look for 静置 5 分钟 · 5 minutes resting

   Visual: 土豆丝裹着薄薄一层红琥珀色油膜，点缀深色花椒碎，碗底无积液Strands are coated in a thin red-amber film, flecked with dark peppercorn specks; nothing pools at the bottom

   You know it's right when: 醋味变圆润，入口几秒后能感到花椒的麻意The vinegar smell is rounded, and you get the numbing tingle of Sichuan pepper within a few seconds of tasting