Dilled Potato & Pickled Cucumber Salad

Place the sliced cucumbers and 1/2 cup chopped dill in a gallon-size resealable plastic bag. In a small bowl, combine the vinegar and kosher salt. Stir until the salt dissolves. Pour the mixture into the bag and refrigerate overnight.

Pour the pickled cucumbers into a colander set over a bowl and let it drain for 1 hour.

Boil the potatoes in a large pot of salted water until tender, about 30 minutes. Drain and let the potatoes cool completely. When cool, peel, quarter lengthwise, and cut into 1/2″ chunks. Transfer to a large mixing bowl and season generously with kosher salt and freshly ground pepper. Add in the radishes, red onion, 3 tablespoons of dill and the pickled cucumbers. Toss to combine and let the mixture rest for about 1 hour.

Stir in the mayonnaise. Mound into a serving bowl and serve immediately, or chill until ready to serve.

This salad can be made up to a day ahead of time.

(Recipe adapted from Bon Appétit, August 2004)