Crisp and Refreshing Shredded Potato Salad
A crisp, chilled salad of thinly julienned potatoes lightly blanched and tossed in a sweet and sour dressing.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Finely julienned potatoes are lightly blanched in boiling water for 1 minute to keep their crisp texture. Tossed in a sweet and tangy dressing made with vinegar, sugar, and prepared yellow mustard, it makes a cool and refreshing chilled dish. It comes together quickly as an appetite-whetting special treat.
- Servings
- about 1–2 servingsOriginal: 1 plate
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Potato1, 130 g
- Bell pepper1/4, 30 g
- Onion1/4
Sauce
- Vinegar1/2–1 tbsp
- Salt1/3 tsp
- Sugar1 tsp
- Minced garlic1/2 tsp
- Prepared yellow mustard1/4 tsp
- Ground toasted sesame seeds
- Toasted sesame oiljust a tiny dash
- Since this is a salad, any vegetable you can eat raw works well, including water dropwort (minari), enoki mushrooms, bell peppers, or carrots.
Steps
Prepare the ingredients
The ingredients are really simple: 1 potato, onion, and bell pepper.
Since this is a salad, any vegetable you can eat raw will work. Water dropwort (minari), enoki mushrooms, bell peppers, or carrots are all fine.
Slice the ingredients
Slice the potato as thinly as possible and shred it into fine julienne.
It should be cut thin enough to bend, which allows it to cook through with a light blanching and gives it a nice texture when chewing.
Finely julienne the bell pepper and onion as well.
Blanch the potato
Soak the julienned potato in water to rinse off the starch, then blanch it in vigorously boiling water for just 1 minute until it turns completely translucent.
Because it is finely julienned, you do not need to blanch it long.
Rinse it right away in cold water and drain thoroughly.
Toss with dressing
Add all dressing ingredients and mix until the sugar and salt dissolve.
Since this is a salad, add just a touch of toasted sesame oil to bring out a nutty aroma. If you add too much, it loses its refreshing taste and becomes greasy.
Combine the julienned onion, bell pepper, and potato, and then...
Pour in the dressing and toss lightly with chopsticks.
Taste and adjust the amount of vinegar or sugar to your liking.
Finish
A sweet, sour, and refreshing potato salad with a truly wonderful crisp texture.
It goes so well with the slightly pungent onion.
It is great enjoyed on its own,
but it is also delicious served as a topping on bibim guksu (spicy cold noodles).
You can also toss it with a carrot râpées dressing.
Try to finish this salad in one sitting.
Ppunwife's tips
- Slice the potato as thinly as possible so that it bends, then shred it into fine julienne. This helps it cook through during a brief blanching and gives it a wonderful crisp texture.
- Since this is a salad, add just a touch of toasted sesame oil to lend a subtle nutty aroma. Adding too much will diminish the fresh taste and make it feel greasy.
FAQ
How long should I blanch the potato to keep it crisp?
Rinse off the starch, blanch in boiling water for just 1 minute until translucent, then rinse immediately in cold water and drain to preserve the crisp texture.
Can I use other vegetables instead of bell pepper or onion?
Any vegetable that can be eaten raw can be used as a substitute, such as water dropwort (minari), enoki mushrooms, sweet bell peppers, or carrots.
How should I serve the finished salad?
You can enjoy it on its own as a side dish, or use it as a crisp topping for bibim guksu (spicy cold noodles).
Is there anything to keep in mind when adding toasted sesame oil?
Use only a very small amount so it gives just a hint of nutty fragrance. Adding too much can overpower the refreshing flavor and make the salad heavy.
