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Dilled Potato And Pickled Cucumber Salad Recipe

Ingredients

How to make it

  • Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves.
  • Place cucumbers and ½ cup dill in heavy 1-gallon resealable plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.
  • Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.
  • 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 ½-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.)
  • Mound salad in bowl; garnish with whole radishes. Serve cold or at room temperature.

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  • frankieanne 16 years ago
    This looks really delicious. Love Tom C. on "Top Chef." :-)
    Was this review helpful? Yes Flag

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