Dilled Potato and Pickled Cucumber Salad

• 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.

distilled white vinegar, coarse kosher salt, hothouse cucumbers, dill, potatoes, kosher salt, very, radishes, mayonnaise, radishes with

Taken from www.epicurious.com/recipes/food/views/dilled-potato-and-pickled-cucumber-salad-109778 (may not work)