Shredded Potato Salad with Vinegar and Chili

Peel 600 g of Russet potatoes, cut into thin matchsticks, and rinse thoroughly in cold water to remove excess starch.

Blanch the potato matchsticks in boiling water for 60 seconds until just tender, then immediately drain and shock in ice water.

Combine 40 g of Chinkiang vinegar, 15 g of soy sauce, 8 g of salt, and 5 g of sugar in a small bowl to create the dressing.