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I love making this restaurant-style crunchy potato shred salad at home because it’s incredibly refreshing and easy to prepare.

The potato shreds stay crisp, lightly tangy, and savory with layers of garlic and aromatic chili oil. It takes only a few minutes to make, yet the flavor tastes just like the cold dishes served in Chinese restaurants.

Why You’ll Love This Recipe

Crispy and refreshing texture – never soggy or mushy
Fast and beginner-friendly – ready in minutes
Balanced flavor – savory, slightly tangy, and aromatic
Perfect side dish for rice, noodles, or congee
Customizable – adjust the spice, sweetness, or acidity easily

If you enjoy potato-based dishes, you may also like Potato & Pickled Cabbage Buns and Potato Shred Pancake.

Ingredients

Main Ingredients

2 potatoes (medium size)
a small handful cilantro
10g minced garlic (or to taste)

Aromatic Oil Ingredients

10g dried chili pieces
10g white sesame seeds
2g Sichuan peppercorns
30g cooking oil

Seasoning Sauce

3g salt
2g sugar
2g MSG (optional)
15g light soy sauce
10g seafood soy sauce
15g Chinese black vinegar
10g white vinegar
5g oyster sauce
5g sesame oil or chili oil

Tools

multifunction vegetable shredder (fine shred blade recommended)

Instructions

Step 1: Shred and Rinse the Potatoes

Wash and peel the potatoes. Using a fine shred blade on a vegetable shredder, grate the potatoes into thin, even shreds.

Transfer the potato shreds to a large bowl and add plenty of water. Rinse and gently rub the shreds repeatedly until the water becomes clear instead of cloudy. This removes excess starch, which is the key to achieving a crisp texture.

Drain well and set aside.

Step 2: Blanch and Cool

Bring a pot of water to a full boil over high heat.

Add the drained potato shreds and gently separate them with chopsticks. Blanch for 1 minute 30 seconds only.

Do not overcook, or the potatoes will become soft.

Immediately transfer the potato shreds into cold water (ice water is even better) to stop the cooking. Once completely cooled, drain thoroughly and place them in a large bowl.

Note: removing excess water prevents the dressing from becoming diluted.

Step 3: Make the Aromatic Chili Oil Dressing

In a small bowl, combine:

dried chili pieces
white sesame seeds
Sichuan peppercorns

Heat 30g cooking oil in a pan until it begins to lightly smoke. Carefully pour the hot oil over the spices to release their aroma.

Add salt, sugar, MSG (optional), light soy sauce, seafood soy sauce, black vinegar, white vinegar, oyster sauce, and a few drops of sesame oil. Mix well to create the dressing.

Note: Avoid using dark soy sauce, as it will darken the color of the potatoes.

Step 4: Mix and Serve

Add cilantro and minced garlic to the cooled potato shreds.

Pour the prepared dressing over the potatoes and toss well with chopsticks so every shred is evenly coated.

Let it sit for 2–3 minutes to allow the flavors to absorb, then transfer to a serving plate and enjoy.

Cooking Tips

Removing Starch
Always rinse the potato shreds until the water runs clear. This step ensures the potatoes remain crisp instead of sticky.

Blanching Time
Keep the blanching time at 1 minute 30 seconds. Overcooking will make the potato shreds soft and lose their crunch.

Aromatic Oil Secret
Sichuan peppercorns are the key aroma ingredient. Pouring hot oil over them releases a fragrant flavor that makes the dressing taste more authentic.

Flavor Adjustment
You can adjust the sweetness or acidity by adding more sugar or vinegar depending on your taste.

Optional Add-ins
For extra color and texture, you can add carrot shreds or bean sprouts.

Best Time to Eat
This dish tastes best right after mixing while the potato shreds remain crisp.

Frequently Asked Questions

Why are my potato shreds not crunchy?

This usually happens if:

the starch wasn’t rinsed off completely
the potatoes were overcooked during blanching
the shreds weren’t cooled quickly in cold water

Can I skip the chili?

Yes. You can reduce or omit the dried chili pieces if you prefer a non-spicy version. The salad will still be flavorful.

Why shouldn’t I use dark soy sauce?

Dark soy sauce will turn the potato shreds dark brown, which affects the appearance. Light soy sauce keeps the dish fresh and bright.

Can I prepare this in advance?

It’s best eaten soon after mixing. If it sits too long, the potatoes will absorb the sauce and soften. If that happens, add a little extra vinegar and toss again to refresh the flavor and texture.

Restaurant-Style Crunchy Chinese Potato Salad (Liangban Tudou Si)

I love making this restaurant-style crunchy potato shred salad at home because it’s incredibly refreshing and easy to prepare. The potato shreds stay crisp, lightly tangy, and savory with layers of garlic and aromatic chili oil. It takes only a few minutes to make, yet the flavor tastes just like the cold dishes served in Chinese restaurants.

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Course Salad

Cuisine Chinese