Asian potato salad

Season: All year

Type: Salads

Difficulty: Easy

Serves: 6 at home or 24 tastes in the classroom

Fresh from the garden: eggs

Recipe source: Adapted from a recipe in Gourmet Traveller January 2014


  • metric measuring spoons
  • chopping boards & non-slip mats
  • knives – 1 medium, 1 small
  • mandolin
  • plastic gloves
  • medium-large saucepan
  • large non-stick frying pan
  • colander
  • 1 large bowl
  • serving bowls



  • 3 large waxy potatoes (e.g. Desiree)
  • 2 teaspoons canola oil
  • 2 tablespoons ginger
  • 2 garlic cloves
  • 1 red chilli
  • 1½ tablespoons soy sauce
  • 50 ml Chinkiang vinegar
  • 1 tablespoon vegetable or chicken stock
  • 2 spring onions


What to do

  • Set out your ingredients.
  • Cut potatoes into julienne with a mandolin or knife. Place the potato in a bowl of cold water as you go to prevent them going brown. Set aside to soak to remove the starch while you prepare the other ingredients.
  • Half fill a medium-large saucepan with water and put on the stove over high heat to bring to the boil.
  • Peel and grate the ginger.
  • Peel and finely chop the garlic.
  • Put on the plastic gloves and finely chop the chilli.
  • Thinly slice the spring onions.
  • Heat the oil in a frying pan or wok over medium-high heat and add the ginger, garlic and chilli and stir-fry until fragrant (1 minute). Remove from the heat and set aside to cool slightly, then add the soy sauce and half the vinegar and set aside.
  • Drain the potatoes, rinse, then add to the saucepan of boiling water. Bring back to the boil, then cook for 1 minute.   Drain well, then transfer to large bowl, add the stock and remaining vinegar and stir to coat well.
  • Set aside to cool, then transfer to serving bowls. Drizzle with the ginger- chilli dressing, and scatter with spring onions.


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