Dilled Potato and Pickled Cucumber Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The pickled cucumbers are also great on their own as a condiment for tuna-salad sandwiches. Ingredients:
6 tablespoons distilled white vinegar |
4 teaspoons coarse kosher salt |
2 1-pound english hothouse cucumbers, very thinly sliced |
1/2 cup plus 3 tablespoons chopped fresh dill |
3 1/4 pounds yukon gold potatoes (about 10 medium), unpeeled |
additional coarse kosher salt |
1 cup very thinly sliced white onion |
8 radishes, trimmed, thinly sliced |
3/4 cup mayonnaise |
small radishes with green tops |
Directions:
1. Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/2 cup dill in heavy 1-gallon resealable plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.
2. Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.
3. Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired. (Salad can be made 1 day ahead. Cover and refrigerate.)
4. Mound salad in bowl; garnish with whole radishes. Serve cold or at room temperature.
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