Pickled Vegetables and Potato Salad
This delicious salad idea was created by mistake one day when I was warming up leftovers for lunch. The flavor combination of the pickled vegetables and roasted potatoes was amazing and I’m so exited for you all to try it!
Ingredients
1 package frozen stir fry vegetable mix (about 3 cups)
6 cups water
1 cup white vinegar
6-8 garlic cloves, smashed
2 tbsp season salt
2 tbsp black pepper
1/4 cup sugar
1 tbsp whole black peppercorns
2 bay leaves
1 tbsp whole grain mustard
4 baked potatoes, sliced or cubed (your choice)
Instructions
1
To a large bowl, add the stir-fry vegetable mix and cover with the water.
2
Add the vinegar, sliced red onion, smashed garlic cloves, season salt, black pepper, sugar, whole black peppercorns, bay leaves and whole grain mustard. Stir everything together to combine. Cover and refrigerate for an hour.
3
Slice the baked potatoes or cube and set aside.
4
When ready to serve, strain the vegetables and combine them with the potatoes, toss to coat everything. Serve with your favorite protein for dinner and enjoy!
Tags:
Chef BryanCooking with Chef BryanDelicious Food HappeningsFood MistakesGreen Giant PotatoesKlondike PotatoesKUTVKUTV2NewsPickled Potato SaladPickled VegetablesPotandon PotatoesQuick Pickling
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