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Pickled Onion Potato Salad

Ensalada de Papa y Cebollitas en Escabeche

Recipe Yield

6 servings
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes


  • 1/2 cup olive oil
  • 3 garlic cloves sliced
  • 2 jalapeƱo chiles sliced in half lengthwise and seeded (may substitute for habanero or serrano if more heat is desired)
  • 10 black peppercorns
  • 1 tsp dried oregano
  • 1/4 tsp all spice
  • 2 bay leaves
  • 1 tsp kosher or sea salt
  • 1/2 cup rice vinegar or any mild fruit vinegar
  • 1/2 cup white vinegar
  • 2 red onions thinly sliced
  • 3 lbs red potatos peeled and cut into bite size chunks

To Prepare

  • In a large saute pan, heat the olive oil over medium-high heat until hot. Add the jalapeƱos and the garlic and cook for a couple minutes, until they have softened a bit.
  • Add the black peppercorns, oregano, allspice, bay leaves and salt and stir for a couple seconds. Incorporate the red onions, stir, let them soften for a minute. Carefully pour in the vinegars. Mix the vinegars with the rest of the ingredients in the pan, stir for a couple seconds and turn off the heat.
  • Cook the potatoes in a pot with salted boiling water, for about 12 minutes, until a fork or the tip of a knife goes into the potato. Strain the potatoes and place them in a bowl. Stir in the pickled onion mix. If you do so while the potatoes are still hot, they will absorb the pickle juices much better.
  • You may eat the salad warm or cold. You can let it cool and place in a container with a cover. It will keep in the refrigerator for up to 5 days.