Sunny golden beets add vibrant flavor and color to this savory potato salad.
Pickled beets and onion
- 4 golden beets (about 12 ounces), scrubbed
- 1½ cups apple cider vinegar
- 2/3 cup sugar
- 1/4 teaspoons celery seed
- 1/4 teaspoon whole black peppercorns
- 1/4 teaspoon whole coriander seeds
- 1/8 teaspoon ground turmeric
- Kosher salt
- 1 medium yellow onion, halved and thinly sliced (about 1 cup)
- 2 pounds Yukon Gold potatoes (about 8 medium), peeled and cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 2½ cups drained pickled beets and onion, brine reserved (recipe above)
- 6 tablespoons extra virgin olive oil
- 1/4 teaspoon celery seed
- Thinly sliced scallion greens, for serving (optional)
For the pickled beets and onion:
1. Preheat oven to 400°F. Wrap beets in parchment-lined foil and bake until tender when pierced with the tip of a knife, about 1 hour.
2. Let stand until cool enough to handle. Using a paper towel, rub off skins. Cut beets into 1-inch wedges.
3. Combine vinegar, 1/4 cup water, sugar, celery seed, peppercorns, coriander, turmeric and 1 tablespoon salt in a medium saucepan. Bring to a boil. Add beets and onion; return to a simmer, then transfer to a clean jar and let cool to room temperature. Seal and refrigerate at least 1 day and up to 2 months.
For the salad:
1. In a large pot, cover potatoes with 2 inches of cold water. Add 1 tablespoon salt. Bring to a boil, then reduce heat to a simmer and cook until potatoes are tender when pierced with the tip of a knife, 6 to 8 minutes. Drain; let cool 15 minutes.
2. While still warm, toss potatoes with pickled beets and onion, oil, celery seed and 2 tablespoons brine. Season with salt and pepper.
3. Let stand at room temperature at least 1 hour, or up to overnight in an airtight container in the refrigerator.
4. Just before serving, taste and adjust seasoning with salt, pepper and brine. Serve, garnished with scallions, or refrigerate in an airtight container up to 2 days.
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