Pickled Dill Cucumber And Potato Salad Recipe

Name: Pickled Dill Cucumber And Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup white vinegar; 2 tablespoons white vinegar; 1 tablespoon coarse salt; 2 English cucumbers, sliced VERY thin; 1/2 cup fresh dill, chopped; 4 lbs red potatoes, peeled; 8 green onions, chopped; 6 -10 radishes, washed and diced; 3 tablespoons dill; 1 1/2 cups mayonnaise (or to taste); salt and pepper

Servings: persons

1/4 cup white vinegar
2 tablespoons white vinegar
1 tablespoon coarse salt
2 English cucumbers, sliced VERY thin
1/2 cup fresh dill, chopped
4 lbs red potatoes, peeled
8 green onions, chopped
6 -10 radishes, washed and diced
3 tablespoons dill
1 1/2 cups mayonnaise (or to taste)
salt and pepper

1
In a bowl combine 1/4 cup plus 2 tablespoons vinegar and 1 tablespoon coarse salt; stir until the salt dissolves.
2
Place the sliced cucumbers and 1/2 cup dill in a heavy-duty plastic resealable bag.
3
Add in the vinegar/salt mixture and seal the bag tightly, turn the bag to coat the cucumbers with the vinegar mixture.
4
Place the bag on top of a bowl in refrigerator overnight.
5
After the 24 hours, drain the cucumbers over a sieve; leave to drain well for 1-3 hours; discard the brine.
6
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.
7
Dice the potatoes into about 1-inch cubes and place in a large bowl; season generously with salt and pepper.
8
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.
9
Add in the mayonnaise; mix to combine and season with more salt and pepper if needed to taste.
10
Serve cold or room temperature.

1053

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 11 ingredients. The key ingredients include: 1/4 cup white vinegar, 2 tablespoons white vinegar, 1 tablespoon coarse salt, 2 English cucumbers, sliced VERY thin, and more.

Yes, Pickled Dill Cucumber And Potato 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.

Pickled Dill Cucumber And Potato Salad

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