Pan-Seared Potatoes with Quick Pickled Red Onions

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Pan-Seared Potatoes with Quick Pickled Red Onions Recipe

Photo: Randy Mayor; Styling: Claire Spollen

Serve these seasoned, pan-seared potatoes for a sophisticated twist to a classic side.

Serves 4


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1 tablespoon olive oil
1 pound fingerling potatoes, halved lengthwise
1/4 teaspoon salt
1/2 cup white wine vinegar
1 tablespoon mustard seeds
1 tablespoon sugar
1/4 teaspoon salt
1 cup sliced red onion
2 teaspoons parsley


1. Heat a skillet over medium-high. Add 1 tablespoon oil and potatoes; cook 6 minutes. Cover, reduce heat to medium, and cook 6 minutes. Sprinkle potatoes with 1/4 teaspoon salt.

2. Combine vinegar, mustard seeds, sugar, and 1/4 teaspoon salt in a saucepan; boil. Remove from heat; stir in onion. Let stand 5 minutes. Drain. Stir into potatoes. Top with parsley.

Created date

November 2014

Nutritional Information

Calories 144
Fat 4.2 g
Satfat 0.5 g
Sodium 313 mg