Description
These Pickled Potatoes are tangy, herby, garlicky, and perfect for anyone who loves easy side dish ideas with bold flavor. Tender baby potatoes soak in a quick vinegar brine with fresh dill, onion, garlic, mustard seeds, and red pepper flakes, making this easy recipe a bright make-ahead snack, picnic side, appetizer idea, or dinner side.
Ingredients
1 1/2 pounds baby potatoes
1 cup white vinegar
1 cup water
1 1/2 tablespoons kosher salt
1 tablespoon granulated sugar
3 cloves garlic, minced
1/3 cup yellow onion, finely chopped
1/4 cup fresh dill, chopped
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1/2 teaspoon red pepper flakes
1 tablespoon olive oil
Instructions
1. Add baby potatoes to a pot, cover with cold water, and simmer until fork-tender, about 12 to 16 minutes.
2. Drain well, then halve any larger potatoes while still warm.
3. In a saucepan, combine vinegar, water, salt, sugar, garlic, onion, mustard seeds, peppercorns, and red pepper flakes.
4. Warm over medium heat until the salt and sugar dissolve.
5. Pack potatoes and fresh dill into a clean glass jar or lidded container.
6. Pour warm brine over the potatoes until fully covered.
7. Cool for 20 minutes, then cover and refrigerate for at least 4 hours or overnight.
8. Drizzle with olive oil before serving.
Notes
Use baby potatoes so they stay creamy and firm.
Do not overcook the potatoes or they may become mushy in the brine.
Chill overnight for the best tangy dill-garlic flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 128
- Sugar: 3 g
- Sodium: 872 mg
- Fat: 3 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: pickled potatoes, easy side dish, make-ahead side dish, dill potatoes, potato appetizer