Dilled Potato and Pickled Cucumber Salad Recipe

Name: Dilled Potato and Pickled Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons distilled white vinegar; 4 teaspoons coarse kosher salt; 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; Additional coarse kosher salt; 1 cup very thinly sliced white onion; 8 radishes, trimmed, thinly sliced; 3/4 cup mayonnaise; Small radishes with green tops

Servings: persons

6 tablespoons distilled white vinegar
4 teaspoons coarse kosher salt
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
Additional coarse kosher salt
1 cup very thinly sliced white onion
8 radishes, trimmed, thinly sliced
3/4 cup mayonnaise
Small radishes with green tops

1
Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves.
2
Place cucumbers and 1/2 cup dill in heavy 1-gallon resealable plastic bag.
3
Add vinegar mixture; seal bag.
4
Turn several times to coat.
5
Refrigerate overnight, turning bag occasionally.
6
Pour cucumber mixture into large sieve set over bowl.
7
Drain at least 1 hour and up to 3 hours.
8
Discard brine.
9
Cook potatoes in large pot of boiling salted water until tender, about 30 minutes.
10
Drain.
11
Cool potatoes completely.
12
Peel potatoes; quarter lengthwise.
13
Cut crosswise into 1/2-inch-thick slices.
14
Place potatoes in large bowl; sprinkle generously with coarse salt and pepper.
15
Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend.
16
Let stand 1 hour.
17
Stir mayonnaise into salad.
18
Season generously with salt and pepper, if desired.
19
(Salad can be made 1 day ahead.
20
Cover and refrigerate.)
21
Mound salad in bowl; garnish with whole radishes.
22
Serve cold or at room temperature.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 tablespoons distilled white vinegar, 4 teaspoons coarse kosher salt, 2 1-pound English hothouse cucumbers, very thinly sliced, 1/2 cup plus 3 tablespoons chopped fresh dill, and more.

Yes, Dilled Potato and Pickled Cucumber Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Dilled Potato and Pickled Cucumber Salad

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