Spicy Shredded Potato Salad

Peel the Potatoes and julienne them into thin matchsticks. Rinse the shredded Potatoes under cold running water until the water runs clear, then soak them in fresh cold water for 10 minutes to remove excess starch.

Bring a large pot of water to a rolling boil. Drain the shredded Potatoes thoroughly and blanch them in the boiling water for 1 to 2 minutes, until they are just tender-crisp. Immediately drain the Potatoes and plunge them into an ice bath or rinse under very cold running water to stop the cooking process and maintain their crisp texture. Drain very well.

Mince the Garlic. Finely chop the white and green parts of the Scallion separately. Slice the Dried chili into small rings.