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Pan-Seared Potatoes with Quick Pickled Red Onions

Photo: Randy Mayor; Styling: Claire Spollen


Serves 4

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


  • 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

Nutrition Information

  • calories 144
  • fat 4.2 g
  • satfat 0.5 g
  • sodium 313 mg

How to Make It

  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.