Pickled Onion Potato Salad

Pickled Onion Potato Salad

Ensalada de Papa y Cebollitas en Escabeche
6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: garlic, habanero, jalapeno, onion, pickled, pickled red onions, potatoes, serrano chiles, vinegar
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Pickled Onion Potato Salad recipe from Pati's Mexican Table Season 1, Episode 7 “Mexican Picnic”

Ingredients

  • 1/2 cup olive oil
  • 3 garlic cloves, sliced
  • 2 jalapeño 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 jalapeños 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.

16 comments on “Pickled Onion Potato Salad

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  1. Patti, when my dad was alive, we used to make pickled onions but now we can’t remember how he did it. Could please give us the process and ingredients. (all I remember was salt, water and vinegar???

    Thanks, su amigo,

  2. Sounds wonderful. Who doesn’t like various different potato salads.
    I look forward to enjoying this dish.

    Thank you for sharing it with us all

  3. Hola pati quiero hacer to pastel de mango con crema de coco y galletas maria pero donde compro la crema de cocococo..podria

  4. Thank you for inspiring me to not only cook more but to try(and love) the amazing variety of Mexican foods.
    Mary