Dilled Potato and Pickled Cucumber Salad

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Smitten Kitchen

Total Time

45 minutes, plus an overnight rest

Prep Time

15 minutes (excluding overnight rest)

Cook Time

30 minutes

Rating

(100)

Ingredients

8+ servings

6 tablespoons distilled white vinegar
4 teaspoons coarse kosher salt
2 1-pound English (also sold as hothouse or seedless) cucumbers, very thinly sliced
A few branches 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

Kid-Friendly Vegetarian Dinner Parties Intermediate ...

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Preparation

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Step 1

The day before, make pickles: Pour vinegar and 4 teaspoons salt into a gallon-size resealable plastic bag and swish around to combine. Add cucumbers and dill branches; turn several times to coat with mixture. Refrigerate overnight. Turn the bag occasionally to keep things well mixed.

Step 2

Cook your potatoes: Boil them in a large pot of salted water until tender, about 30 minutes. Drain, then cool completely. Store in the fridge overnight.

Step 3

The next day: Drain cucumber mixture in a colander. Discard brine and dill.

Step 4

Assemble your salad: Cut cold potatoes crosswise into 1/2-inch-thick slices. Place potatoes in a large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend.

Step 5

1 to 2 hours before serving: Stir mayonnaise into salad to taste. Season with additional salt and pepper. Serve cold or at room temperature.

Step 6

Do ahead: Salad keeps dressed for a day. Salad keeps without mayo for a few days; add mayo before serving. In both cases, keep it covered in the fridge.

Chef’s notes

This recipe was refreshed and slightly streamlined, with new photos added, in June 2017.

The salad is as much about the vegetables as it is about the potatoes, making it suitable for warmer weather meals.

The recipe originally called for more mayonnaise, but half the amount is sufficient for dressing as shown.

This recipe makes a large quantity, ideal for serving a crowd.

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Dilled Potato and Pickled Cucumber Salad

Ingredients

Preparation

Step 1

Step 2

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Chef’s notes

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