Pickled Potato Salad
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
4 medium
Russet Potatoes1
Salt450 g
Bacon (finely chopped)1 tsp
Coriander Seed1 tsp
Mustard Seed1 tbsp
Sugar (superfine)1 cup
Cider VinegarDirections:
1
Peel the potatoes and cut into 1/4-inch-thick slices
2
Put the potatoes in a pot, cover with water and season with salt
3
Bring to a boil, reduce to a simmer and cook until tender, 7 to 8 minutes
4
Meanwhile, heat the EVOO in a saucepot over medium heat
5
Add the bacon and cook until crisp, 2 to 3 minutes
6
Add the onions, chile, coriander seeds, mustard seeds and bay leaves, and cook until tender, about 5 minutes
7
Sprinkle with the sugar, then douse the pan with the vinegar and stir until combined
8
Add the consomme and cook until reduced to 3/4 cup
9
Drain the potatoes, then toss with the dressing and the parsley in a large bowl
10
Season with salt and pepper and drizzle with EVOO