Dilled Potato and Pickled Cucumber Salad

Name: Dilled Potato and Pickled Cucumber Salad
Yield: Makes 8 servings
Ingredients: 6 tablespoons white vinegar; 4 teaspoons kosher salt, plus more as needed; 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; 1 cup very thinly sliced white onion; 8 radishes, trimmed, thinly sliced; 3/4 cup mayonnaise; Small radishes with green tops, for garnish

November 7, 2012

Jazz up a traditional summer staple with this extra-fresh side dish. Usually potato salads are dense dishes drenched in mayonnaise, but this version provides a boost in flavor and texture with cucumbers, onions, radishes, and dill. Be sure to leave ample time for preparation, as the recipe requires you to pickle the cucumbers overnight. Prepare an extra batch; the pickled cucumbers make a great snack on their own and add a satisfying crunch to other salads and sandwiches and will last in the refrigerator for several days.

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