Pickled Dill Cucumber and Potato Salad

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READY IN: 24hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a bowl combine 1/4 cup plus 2 tablespoons vinegar and 1 tablespoon coarse salt; stir until the salt dissolves.
  • Place the sliced cucumbers and 1/2 cup dill in a heavy-duty plastic resealable bag.
  • Add in the vinegar/salt mixture and seal the bag tightly, turn the bag to coat the cucumbers with the vinegar mixture.
  • Place the bag on top of a bowl in refrigerator overnight.
  • After the 24 hours, drain the cucumbers over a sieve; leave to drain well for 1-3 hours; discard the brine.
  • Cook potatoes in a large pot of boiling water with salt and 1 tablespoon white vinegar for about 30 minutes or until fork-tender; drain and cool completely.
  • Dice the potatoes into about 1-inch cubes and place in a large bowl; season generously with salt and pepper.
  • Add in the drained cucumbers, green or yellow onions, radishes and remaining 3 tablespoons dill; toss gently to combine; let stand at room temperature for 1 hour.
  • Add in the mayonnaise; mix to combine and season with more salt and pepper if needed to taste.
  • Serve cold or room temperature.
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