Sichuan Spicy Shredded Potato Salad

Get ready to meet your new favorite summer side dish! If you think potato salad has to be a heavy, creamy affair, this vibrant recipe will completely change your mind. This is a refreshingly light, crisp, and incredibly addictive potato salad that comes together in just 20 minutes. It’s a brilliant example of how simple ingredients can create a flavor explosion. The core technique is blanching, which quickly cooks the potato shreds so they remain wonderfully crisp-tender, almost like noodles. The real magic happens in the dressing, a classic Sichuan flavor combination known as “mala” — a one-two punch of numbing tingle from Sichuan peppercorns and fiery heat from chili oil, all balanced with savory and aromatic notes. It’s unbelievably easy to make, even for beginners, and the result is a zesty, appetite-whetting dish that will have everyone asking for the recipe.

To create this delightful dish, you’ll need a handful of ingredients, most of which you might already have or can easily find. Here’s your shopping list:

For the Salad:

• Potatoes: 3 medium-sized potatoes. Waxy varieties like Yukon Gold or red potatoes work best as they hold their shape beautifully and won’t turn mushy.
• Cilantro: 1 small bunch, for a fresh, herbal note.
• Green Onions (Scallions): 2 stalks, to add a mild, crisp bite.

For the Dressing:

• Light Soy Sauce: 1 tablespoon. This is your primary source of salty, savory flavor. Any standard all-purpose soy sauce will do.
• Dark Soy Sauce: 1 teaspoon. This is mainly for color, giving the potatoes a beautiful amber hue and adding a subtle hint of molasses-like sweetness. If you don’t have it, you can skip it or add a tiny bit more light soy sauce.
• Toasted Sesame Oil: About ½ teaspoon. Just a few drops are needed as its nutty aroma is quite potent.
• Salt: To taste, start with ¼ teaspoon.
• MSG (Monosodium Glutamate): A pinch, optional. This is a classic flavor enhancer in many Asian dishes. If you prefer to avoid it, feel free to leave it out; the dish will still be delicious.
• Sichuan Peppercorn Oil: 1-2 teaspoons, or to taste. This is the star ingredient that provides the unique “ma” or numbing sensation. You can find it in most Asian supermarkets or online. There isn’t a perfect substitute, but it’s worth seeking out for the authentic experience.
• Chili Oil: 1 tablespoon, or more if you like it spicy! Use your favorite brand or a homemade one. Look for one with chili flakes in it for the best texture and flavor.

Now for the fun part! This dish comes together in a flash. Just follow these simple steps for a perfect result every time.

1. First, wash and peel your potatoes.
2. Next, shred the potatoes into long, thin matchsticks. A mandoline slicer is the fastest and easiest way to get uniform shreds, which helps them cook evenly. If you have good knife skills, you can absolutely julienne them by hand. Immediately place the shredded potatoes in a large bowl of cold water to prevent them from browning and to rinse off excess starch. This is the secret to keeping them crisp! Swish them around and rinse until the water is mostly clear.
3. Bring a medium pot of water to a rolling boil.
4. Drain the potato shreds and carefully add them to the boiling water.
5. Blanch for 1 to 2 minutes. The goal is to cook them just until they are no longer raw but still have a firm, crisp bite. They should not be soft or floppy. Immediately drain the potatoes and plunge them into a bowl of ice water to stop the cooking process. Let them cool completely, then drain thoroughly.
6. While the potatoes are cooling, prepare your fresh ingredients. Finely chop the cilantro and thinly slice the green onions.
7. In a large mixing bowl, combine the chilled, well-drained potato shreds with the chopped cilantro and green onions.
8. Now, let’s make the dressing. Drizzle the light soy sauce, dark soy sauce, sesame oil, and Sichuan peppercorn oil over the potatoes. Sprinkle with salt and the optional MSG.
9. Add a generous spoonful of your favorite chili oil—don’t be shy! I love using a chili oil with lots of crispy chili flakes for extra texture.
10. Toss everything together gently until the potato “noodles” are evenly coated in that glorious, fragrant dressing. Do a quick taste test and adjust the seasoning if you like—more salt, more spice, more tingle? You’re the chef! Once it tastes perfect, transfer it to a serving dish.
11. Serve it up right away and get ready for the compliments to roll in!

The first bite is an adventure. You get the cool, satisfying crispness of the potatoes, followed by the fresh zing of cilantro and green onion. Then, the dressing hits: a wave of savory soy sauce, the nutty depth of sesame, a fiery kick from the chili, and finally, that amazing, electric tingle from the Sichuan peppercorn oil that dances on your tongue. It’s a symphony of textures and flavors that is both surprising and utterly delightful. This salad is the perfect antidote to a hot day, a fantastic appetizer to kick off a meal, or an exciting side dish for grilled meats or a simple bowl of rice. I truly hope you give this recipe a try; it’s one of my go-to dishes for a reason. I’d love to hear how it turns out for you in the comments below! Did you make any fun adjustments? Enjoy