Go Back

Cooking With Laoganma: Spicy Chili Crisp Potato Salad (Liangban Tudou)

Author: Taylor Holliday | The Mala Market | Inspiration & Ingredients for Sichuan Cooking


  • pounds russet potatoes (about 2 medium-large potatoes)
  • 4 tablespoons Laoganma Spicy Chili Crisp (or homemade chili oil)
  • 4 tablespoons Chinese light soy sauce
  • 2 tablespoons Zhenjiang black vinegar
  • 2 tablespoons unsalted chicken stock
  • 1 teaspoon Sichuan pepper oil
  • freshly ground Sichuan pepper (see note)
  • red chilies, thinly sliced
  • scallions, thinly sliced


  • Peel and cut potatoes into ⅛-inch slices. This is thicker than a potato chip, but only slightly. If possible, use a mandoline to get uniform slices. (I open my Benriner mandoline to nearly the thickest slicing capacity.) Put slices in a bowl and cover with water.
  • Put a large pot of water on to boil over a high heat. While waiting for it to come to a boil, mix the sauce in a large bowl: Spicy Chili Crisp (or homemade chili oil), soy sauce, vinegar, stock and Sichuan pepper oil.
  • When water is boiling, add potato slices. The boil will die down, and by the time it just recovers to a full boil the potatoes are probably done. I look for about a ¼-inch "ring" of doneness around the edges, with the interior still crisp. They need to remain somewhat firm so they don't fall apart in the sauce. Transfer the potatoes to a colander and drain well.
  • Immediately add the potato slices to the sauce bowl about ⅓ at a time. Use tongs to make sure each slice gets fully covered with sauce on both sides before transferring to a serving plate. Finish with remaining potatoes, ⅓ at a time. When all slices are nicely arranged, spoon any remaining sauce on top. Garnish with ground Sichuan pepper, chili rings and scallions to taste. Serve warm or at room temperature.


Ground Sichuan pepper: Sort Sichuan peppercorns and discard any black seeds or twigs. Toast in a dry skillet or toaster oven until pods start to smell very fragrant, but do not brown them. Let peppercorns cool, then grind in a spice grinder or in a mortar & pestle to your desired coarseness. Sift out any yellow husks that don't break down. Sichuan pepper powder will retain its potent flavor and numbing punch for only a few weeks.