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Pickled Potato Salad

Pickled Potato Salad
You can never have too many side dish recipes, so give Pickled Potato Salad a try. This recipe serves 4. One portion of this dish contains approximately 10g of protein, 19g of fat, and a total of 393 calories. The Fourth Of July will be even more special with this recipe. Head to the store and pick up mustard seeds, bay leaves, cider vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes about 15 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

1
Peel the potatoes and cut into 1/4-inch-thick slices.
Ingredients you will need
PotatoPotato
2
Put the potatoes in a pot, cover with water and season with salt. Bring to a boil, reduce to a simmer and cook until tender, 7 to 8 minutes.
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PotatoPotato
WaterWater
SaltSalt
Equipment you will use
PotPot
3
Meanwhile, heat the EVOO in a saucepot over medium heat.
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Extra Virgin Olive OilExtra Virgin Olive Oil
Equipment you will use
PotPot
4
Add the bacon and cook until crisp, 2 to 3 minutes.
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BaconBacon
5
Add the onions, chile, coriander seeds, mustard seeds and bay leaves, and cook until tender, about 5 minutes.
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Whole Coriander SeedsWhole Coriander Seeds
Mustard SeedsMustard Seeds
Bay LeavesBay Leaves
OnionOnion
Chili PepperChili Pepper
6
Sprinkle with the sugar, then douse the pan with the vinegar and stir until combined.
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VinegarVinegar
SugarSugar
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Frying PanFrying Pan
7
Add the consomme and cook until reduced to 3/4 cup.
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ConsommeConsomme
8
Drain the potatoes, then toss with the dressing and the parsley in a large bowl. Season with salt and pepper and drizzle with EVOO.
Ingredients you will need
Salt And PepperSalt And Pepper
PotatoPotato
ParsleyParsley
Extra Virgin Olive OilExtra Virgin Olive Oil
Equipment you will use
BowlBowl
DifficultyNormal
Ready In15 m.
Servings4
Health Score23
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesSalad
Occasions4th Of JulySummer
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