Dilled Potato & Pickled Cucumber Salad

Ingredients

• 10 whole Medium Yukon Gold Potatoes
• 3 Tablespoons Chopped Fresh Dill
• ½ cups Finely Chopped Red Onion
• 8 whole Radishes, Halved And Thinly Sliced
• ¾ cups Mayonnaise
• Kosher Salt To Taste
• Freshly Ground Pepper, to taste
• FOR PICKLED CUCUMBERS:
• 2 whole English Hothouse Cucumbers, Thinly Sliced
• ½ cups Chopped Fresh Dill
• 6 Tablespoons Distilled White Vinegar
• 4 teaspoons Kosher Salt

Preparation Instructions

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)