Lunch: Pan-Seared Potatoes with Quick Pickled Red Onions Recipe | MyRecipes

Recipe by Christine Burns Rudalevige Serve these seasoned, pan-seared potatoes for a sophisticated twist to a classic side.

Ingredients

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

Instructions

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.
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.

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