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Recipes

Dilled Potato and Pickled Cucumber Salad

By Selma Brown MorrowPhotography by Mark Thomas

5.0

(2)

Recipe information

  • Yield

    Makes 8 Servings

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

Need to make a substitution?

Preparation

  1. Step 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.

    Step 2

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

    Step 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.)

    Step 4

    Mound salad in bowl; garnish with whole radishes. Serve cold or at room temperature.

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