To provide vegetable vinegar masking peculiar harsh taste originated form potato, although it is obtained by the acetic acid fermentation of vegetable raw materials including potato, and processed foods made by using the same.

This vegetable vinegar obtained by the acetic acid fermentation of potato is characterized by performing the acetic acid fermentation of vegetable raw materials including potato and ≥1 kind of a following first vegetable group: celery, parsley, cress, komatsuna (Brassica rapa var. perviridis) and coriander.