Description
A delicious and refreshing dish of pickled baby potatoes perfect as a side dish.
Ingredients
Scale
- 1 1/2 pounds baby potatoes
- 1 cup white vinegar
- 1/2 cup water
- 1/4 cup olive oil
- 1/2 small red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon mustard seeds
Instructions
- Wash the baby potatoes and place them in a pot of salted water. Boil until fork-tender, about 12 to 15 minutes.
- Drain the potatoes and let them cool slightly. Leave small potatoes whole or cut larger ones in half.
- In a medium bowl, whisk together the vinegar, water, olive oil, sugar, salt, black pepper, and mustard seeds.
- Stir in the sliced red onion, minced garlic, fresh dill, and parsley.
- Place the cooked potatoes in a large bowl or jar and pour the pickling mixture over them.
- Toss gently so the potatoes are evenly coated without breaking apart.
- Cover and refrigerate for at least 4 hours, but overnight gives the best flavor.
- Stir gently before serving and enjoy chilled.
Notes
- Overnight refrigeration enhances the flavor.
- These pickled potatoes can be served as a side dish or a salad topping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg