Dilled potato and pickled cucumber

Excellent, easy, can be prepared in stages over two-three days, keeps well in cool environment.

  • 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

Pickle cucumbers to days before serving:

  1. Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves.
  2. Place cucumbers and 1/2 cup dill in heavy 1-gallon resealable plastic bag.
  3. Add vinegar mixture; seal bag.
  4. Turn several times to coat.
  5. Refrigerate overnight, turning bag occasionally.
  6. Pour cucumber mixture into large sieve set over bowl.
  7. Drain at least 1 hour and up to 3 hours. Discard brine.

Prepare potatoes:

  1. Cook potatoes in large pot of boiling salted water until tender, about 30 minutes.
  2. Drain.
  3. Cool potatoes completely.
  4. Peel potatoes; quarter lengthwise.
  5. Cut crosswise into 1/2-inch-thick slices.
  6. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper.

Construct the salad – could be done one day ahead, too:

  1. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend.
  2. Let stand 1 hour.
  3. Stir mayonnaise into salad.
  4. Season generously with salt and pepper, if desired.
  5. Cover and refrigerate
  6. Mound salad in bowl; garnish with whole radishes.
  7. Serve cold or at room temperature.

 

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