Pickled Potato Salad Recipe

Name: Pickled Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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

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.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 medium Russet potatoes, Salt, 2 tablespoons EVOO, plus more for drizzling, 1/4 pound bacon, finely chopped, and more.

Yes, Pickled Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pickled Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions