Pickled Potato Salad

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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4 medium Russet potatoes


2 tablespoons EVOO, plus more for drizzling

1/4 pound bacon, finely chopped

1 red onion, finely chopped

1 fresh chile pepper, such as Fresno or red finger chile, seeded and finely chopped

1 teaspoon coriander seeds

1 teaspoon mustard seeds

2 bay leaves

1 tablespoon superfine sugar

1/4 cup cider vinegar

1 can beef consomme

1/4 cup finely chopped fresh parsley

Freshly ground pepper


  1. Peel the potatoes and cut into 1/4-inch-thick slices. 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.
  2. Meanwhile, heat the EVOO in a saucepot over medium heat. Add the bacon and cook until crisp, 2 to 3 minutes. Add the onions, chile, coriander seeds, mustard seeds and bay leaves, and cook until tender, about 5 minutes. Sprinkle with the sugar, then douse the pan with the vinegar and stir until combined. Add the consomme and cook until reduced to 3/4 cup.
  3. Drain the potatoes, then toss with the dressing and the parsley in a large bowl. Season with salt and pepper and drizzle with EVOO.