Recipe

Dilled Potato And Pickled Cucumber Salad Recipe

	Dond / All my dishes 2 years, 3 months ago This recipe originated, I think, with Tom Colicchio. The beauty of this potato salad is that it goes with just about anything, from hamburgers to prime rib to grilled fish. It doesn't take a lot of preparation, but you do have to leave the brined cuc... More Prep:30m Cook:90m Servings:8	Dond
	easy versatile

Does this look good? Yeah! / Nope

Recent Gawkers

kagbalet

bull139

betsy470

kaijavb

quepidol

momo_55g

Ingredients

6 tablespoons distilled white vinegar

4 teaspoons coarse kosher salt

2 1-pound English cucumbers, very thinly sliced

½ cup plus 3 tablespoons chopped fresh dill

3¼ pounds Yukon Gold potatoes (about 10 medium), unpeeled

Additional coarse kosher salt

1 cup very thinly sliced white onion

8 radishes, trimmed, thinly sliced

¾ cup mayonnaise

Small radishes with green tops

Directions

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.

Not quite what you're looking for? See more Side Dishes / Potato Salads

Or see more just like this