- 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
- 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 onions 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.