Name: Pickled Potato Salad
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 4 medium Russet potatoes; Salt; 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

Directions

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.
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.
Drain the potatoes, then toss with the dressing and the parsley in a large bowl. Season with salt and pepper and drizzle with EVOO.

On Tonight

Pickled Potato Salad

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