Mom's Authentic Chinese Potato Salad by Omnivores Cookbook

Ingredients

• 1 lb potatoes
• 3 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tsp sichuan peppercorns
• 5 dried chili peppers, sliced
• 1 tbsp light soy sauce
• 1 tbsp chinkiang black vinegar
• 0.5 tsp salt
• 1 tsp sesame oil

Instructions

1. Peel potatoes and slice into thin matchsticks, then rinse thoroughly under cold water to remove excess starch.
2. Bring a pot of water to a boil and blanch the potato matchsticks for 1-2 minutes until crisp-tender; do not overcook.
3. Drain the potatoes and immediately plunge them into an ice water bath to stop the cooking process, then drain again
4. Place the blanched potatoes in a large mixing bowl and top with minced garlic.
5. Heat vegetable oil in a small pan over medium heat; add Sichuan peppercorns and dried chili, cooking for 30 seconds until fragrant.
6. Pour the hot oil mixture directly over the garlic and potatoes, then stir in soy sauce, vinegar, salt, and sesame oil before serving.