Potato Salad with Jalapeño

FREE RECIPE PREVIEW

Ingredients — preview

• 1/2 cup red wine vinegar
• 1 1/2 tablespoons sugar
• a/n coarse salt
• a/n black pepper
• 1 teaspoon yellow mustard seeds
• 1/2 small red onion sliced thin

Preparation — preview

1. Combine vinegar, sugar, 1½ teaspoons salt, and mustard seeds in small saucepan and warm over medium heat until steaming.
2. Whisk until sugar and salt are dissolved.
3. Add onion and jalapeños and set aside until cool, 15 to 20 minutes.
4. Strain onion and jalapeños through fine-mesh strainer set over bowl.
5. Reserve pickled vegetables and vinegar mixture separately.
6. Meanwhile, combine potatoes, 8 cups water, and 2 tablespoons salt in large pot and bring to boil over high heat.
7. Reduce heat to medium and simmer until potatoes are just tender, 10 to 15 minutes.