May 14, 2011 11:30 AM
Pickled Onion Potato Salad
POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: chile , EP107 , mexican , pickled onions , potato salad , potatoes , recipe
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Ensalada de Papa y Cebolias en Eschabeche
Serves 6

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.


Thanks for sharing your recipes. I can't wait to try the Pickled Onion Potato Salad. I enjoy your show. Keep up the good work.

Jacqueline Burdette | May 21, 2011 4:27 PM

I am a first time viewer, and your receipies looked so good I came on line(which I seldom ever do), and printed, and will try your receipes, thank you

kevin | August 27, 2011 11:36 AM

I so hope you enjoy them Kevin!

Pati Jinich replied to comment from kevin | August 28, 2011 9:35 PM