Spiced potato salad with pepper, chili infused oil and white balsamic vinegar (gluten free, vegan)

Potato salad with chili-pepper infused oil and white balsamic vinegar

Blanched potato flavored with turmeric and a Sichuan pepper-chili-garlic infused oil, sesame oil, white balsamic, pickled carrot, sliced wood ear fungus, sliced capsicum, sesame, shallot and coriander.

Pepper-chili infused oil

  • 1-2 tsp Sichuan pepper corn, lightly crushed
  • 1-2 tsp chili flake (optional)
  • 1-2 clove of garlic, minced
  • 2-3 tbsp. cooking oil

Method

  • Heat up the cooking oil in a saucepan; once the oil is very hot, remove from heat; immediately add pepper, chili flake and garlic; leave aside to infuse and cool.
  • Just before use, pour the oil through a sieve to remove the solids

Pickled carrot

  • 1 small carrot, skin peeled & julienne
  • 1/3 cup of caster sugar
  • 2/3 cup of rice wine vinegar
  • warm water

Method

  • In a glass container, mix caster sugar and rice wine vinegar, add a little warm water to help dissolve the sugar
  • Add carrot to the vinegar mixture, top with more water to cover the carrot completed; leave in fridge to pickle for 60 minutes or overnight
  • Just before use, pour the carrot into a sieve to remove liquid

Blanched potatoes

  • 3 medium potatoes, skin peeled and julienne
  • 1 tsp turmeric
  • salt to taste

Method

  • Bring a pot of water to boil, add potato, salt and turmeric, bring to boil; continue to boil for 1-2 more minutes or until the potato is just cooked (still firm)
  • Remove from heat and rinse in a ice bath; drained

Wood ears 

2 small wood ears, hydrated in hot water for 20 minutes; blanch in boiling water for a few minutes; rinse under cold water to cool; thinly slice the wood ears

Others

  • 1/2 capsicum, deveined and thinly sliced
  • 1/2 cup of coriander, thinly chopped
  • 1/4 cup of green shallot (scallion), thinly sliced
  • 1 small mild fresh chili, remove seeds, sliced (optional)
  • 3-4 tbp white balsamic vinegar (or 1 tbsp rice wine vinegar mixed with 1 tbsp of sugar and 1 tbsp of water)
  • 2 tsp sesame oil
  • 1 tbsp sesame seeds, lightly tossed

Serving

Mix all ingredients, season with salt.  Serve lightly chilled.

Blanched potato flavored with spices
Blanched potato flavored with spices
Pickled carrot, julienned
Pickled carrot, julienned
Black wood ear fungus, hydrated and sliced
Black wood ear fungus, hydrated and sliced
White balsamic from Barossa, South Australia
White balsamic from Barossa, South Australia
Spiced potato salad with pepper, chili infused oil and white balsamic vinegar (gluten free, vegan)
Spiced potato salad with pepper, chili infused oil and white balsamic vinegar (gluten free, vegan)

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