Dilled Potato and Pickled Cucumber Salad

4.7(50)

The pickled cucumbers are also great on their own as a condiment for tuna-salad sandwiches.

by Epicurious·published 2004-08-20

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Servings

Makes 8 servings

Total time

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Calories / serving

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Ingredients (10)

serves

6 tablespoons distilled white vinegardistilled-white-vinegar
4 teaspoons coarse kosher saltsalt
2 1-pound English hothouse cucumbers, very thinly slicedcucumber
1/2 cup plus 3 tablespoons chopped fresh dilldill
3 1/4 pounds Yukon Gold potatoes (about 10 medium), unpeeled
Additional coarse kosher saltsalt
1 cup very thinly sliced white oniononion
8 radishes, trimmed, thinly slicedradish
3/4 cup mayonnaisemayonnaise
Small radishes with green topsradish

Instructions (4 steps)

01Stir 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.
02Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.
03

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.)

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Not rich — missing servings, total time, or calories.