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pickled potatoes feature image, glass clear jar with yellow tiny circle potatoes, milky liquid and white onion slices

Pickled Potatoes

Pickled Potatoes transforms everyday potatoes into a delicious, flavorful and tangy treat. Pickled Potatoes are often served with a salad or as a side to a Mexican themed meal.
Course Side Dish
Cuisine Mexican
Keyword Pickled Potatoes
Prep Time 5 minutes
Cook Time 10 minutes
resting time 1 hour
Total Time 1 hour 15 minutes
Servings 6 serving
Calories 97kcal
Author Cindy Gordon | Vegetarian Mamma



  • Gather your ingredients. Cook the potatoes in a large saucepan of boiling water for 12 minutes. Drain and set aside.
    cooked potato halves in metal strainer
  • Heat a little oil in a large high sided frying pan and fry the onion for about 3 minutes, until slightly softened but not browned.
    thin white onion slices in saute pan with wooden spoon
  • Add the vinegar, water, peppercorns, salt, garlic and bay leaves to the pan and stir. Heat until the mixture begins to bubble.
    cooked onion slices with liquid and wooden spoon in a pot
  • Add the boiled potatoes to the pan and stir. Then remove from the heat and let everything cool for about 1 hour.
    liquid potato halves and onion slices in liquid in pot
  • Transfer the mixture to a jar and store in the fridge.
    clear glass jar with yellow baby round potatoes cut in half with thin white onion slices in milkly liquid. vertical picture


  • If you want to use a full size quart mason jar, you should use about 1 pound of potatoes.  That should fill it up nicely with little to no leftovers.  I love it when I can fit it all in the same jar! 
  • Want to spice it up? Consider adding in some sliced jalapenos. Depending on the spice you are craving 1-3 jalapenos (sliced up) will do the trick! 
  • Potato types - literally any kind of potato will work, we prefer using golden or yellow potatoes. If you use larger potatoes you can cut the potatoes into sticks.
  • Vinegar swap - You can switch out the apple cider vinegar for white vinegar or red wine vinegar if preferred.
  • Don’t overcook the potatoes or they will be too mushy. They should be firm but just soft enough to pierce with a fork.
  • These pickled potatoes should keep for a couple of weeks when kept in the fridge. 
  • Glass containers and non-reactive pans/pots are best for these pickled potatoes due to how vinegar can be reactive.


Calories: 97kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 207mg | Potassium: 481mg | Fiber: 3g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 21mg | Calcium: 27mg | Iron: 1mg