Dilled Potato & Pickled Cucumber Salad

• 10 whole Medium Yukon Gold Potatoes
• 3 Tablespoons Chopped Fresh Dill
• 1/2 cups Finely Chopped Red Onion
• 8 whole Radishes, Halved And Thinly Sliced
• 3/4 cups Mayonnaise
• Kosher Salt To Taste
• Freshly Ground Pepper, to taste
• FOR PICKLED CUCUMBERS:
• 2 whole English Hothouse Cucumbers, Thinly Sliced
• 1/2 cups Chopped Fresh Dill
• 6 Tablespoons Distilled White Vinegar
• 4 teaspoons Kosher Salt

1. 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.
2. Pour the pickled cucumbers into a colander set over a bowl and let it drain for 1 hour.
3. 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.
4. Stir in the mayonnaise. Mound into a serving bowl and serve immediately, or chill until ready to serve.
5. This salad can be made up to a day ahead of time.
6. (Recipe adapted from Bon Appetit, August 2004)

potatoes, dill, red onion, mayonnaise, kosher salt, freshly ground pepper, hothouse cucumbers, fresh dill, white vinegar, kosher salt

Taken from tastykitchen.com/recipes/salads/dilled-potato-pickled-cucumber-salad/ (may not work)