Description
Pickled Potatoes are a bright, tangy, easy recipe that turns tender baby potatoes into a bold and flavorful side dish. This quick side dish is perfect for BBQ plates, easy dinner spreads, healthy snack ideas, picnic food ideas, and simple make-ahead meals when you want something fresh, herby, and packed with zippy flavor.
Ingredients
2 pounds baby Yukon Gold potatoes
1/2 cup white vinegar
1/4 cup olive oil
1/2 small red onion, thinly sliced
2 cloves garlic, minced
2 tablespoons fresh dill, chopped
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
Instructions
1. Wash the baby potatoes and place them in a large pot of salted water.
2. Bring the potatoes to a boil and cook for 12 to 15 minutes, or until fork tender.
3. Drain the potatoes and let them cool for a few minutes until they are easy to handle.
4. In a large bowl, whisk together the white vinegar, olive oil, sliced red onion, minced garlic, fresh dill, sugar, salt, black pepper, and red pepper flakes.
5. Cut any larger potatoes in half, then add the warm potatoes to the bowl.
6. Toss gently until all the potatoes are well coated in the pickling mixture.
7. Transfer the potatoes to a serving bowl or storage container and refrigerate for at least 2 hours.
8. Stir before serving and top with extra dill if desired.
Notes
Do not overboil the potatoes or they may split and fall apart once you toss them with the dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: pickled potatoes, potato side dish, easy potato recipe, tangy potatoes, dill potatoes, picnic side dish, make-ahead side dish, healthy snack, easy dinner side, food ideas