Pickled Potato Salad

• 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.

potatoes, salt, evoo, bacon, red onion, chile pepper, coriander seeds, mustard seeds, bay leaves, sugar, cider vinegar, beef consomme, fresh parsley, freshly ground pepper

Taken from www.foodnetwork.com/recipes/rachael-ray/pickled-potato-salad-recipe.html (may not work)