Dilled Potato And Pickled Cucumber Salad Recipes

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DILLED POTATO AND PICKLED CUCUMBER SALAD



Dilled Potato and Pickled Cucumber Salad image

Categories     Potato     Side     Picnic     Cucumber     Summer     Dill     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

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

Steps:

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

PICKLED DILL CUCUMBER AND POTATO SALAD



Pickled Dill Cucumber and Potato Salad image

This is an amazing salad! Plan a day in advance, the cucumbers have to marinate in the fridge for 24 hours in salt and vinegar. You can increase or reduce the amount of fresh dill. Use only firm English cucumbers for this, also yellow onions can be substituted for the green. This salad only gets better with refrigeration time. I like to add in some cooked chopped bacon to this, you can add in really anything you like.

Provided by Kittencalrecipezazz

Categories     Potato

Time P1D

Yield 8 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 354.6, Fat 15.2, SaturatedFat 2.2, Cholesterol 11.5, Sodium 1205.2, Carbohydrate 50.7, Fiber 4.7, Sugar 6.8, Protein 5.5

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