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Author Notes: A few years ago, I discovered chlodnik, a cold soup made with sour cream, buttermilk, sauerkraut juice and, in some places in Eastern Europe, beets. Since then, I've been using sauerkraut juice in all kinds of things. Chopped sauerkraut gives this a nice briny crunch. You can use sour cream instead of buttermilk if you like. Enjoy!! ;o) —AntoniaJames
Serves 4 - 6
- 1 ½ pounds small red potatoes
- 2 medium Persian cucumbers
- 3 heaping tablespoons sauerkraut, drained (but reserve the brine), or more to taste
- 2 tablespoons mayonnaise (or more to taste) (See note below.)
- 1 tablespoon buttermilk (or more to taste)
- ½ teaspoon prepared horseradish
- ½ teaspoon stone-ground mustard
- 1 tablespoon chopped sour pickles (kosher dill full sours or cornichons) plus several tablespoons of brine
- 3 tablespoons chopped fresh dill, or to taste
- Freshly ground pepper
- Cover with potatoes with cold water, add at least a couple tablespoons of sauerkraut brine, and bring to a boil. Simmer until just firm-tender. (A knife should go in easily, but the potatoes should not feel soft.)
- Meanwhile, scrub and dice the cucumbers, then toss them in a small bowl with a pinch of salt. After about 10 minutes or so, rinse thoroughly and drain.
- When the potatoes are done, drain them and let them cool just until you can barely tolerate handling them. Slip the skins off -- you should be able to do it by gently pressing and rubbing with your thumbs -- and cut into halves or quarters, according to size. Immediately toss gently with several tablespoons of reserved pickle juice (or sauerkraut brine, if you prefer)t.
- Whisk together the mayonnaise, buttermilk, horseradish and mustard.
- Toss the potatoes with the drained cucumber dice, the chopped pickles and the dressing. (If you're taking this salad on a picnic and it will be a while before you eat, reserve the cucumbers and add them at the last minute. They weep, making the sauce too watery, when left in the salad for more than 20 - 30 minutes.)
- Shortly before serving, add the dill and ground pepper (and the diced cucumber, if you reserved it) and correct the salt, if necessary. Toss gently.
- Enjoy!! ;o)
- NB: If you're concerned about using mayonnaise in a salad for a picnic when the weather is warm, substitute 1 tablespoon of sour cream whisked until thoroughly blended with 2 tablespoons of nice quality olive oil. Add a small pinch of salt to the salad as well.
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0
- This recipe was entered in the contest for Your Best Picnic Recipe
- This recipe was entered in the contest for Your Best Mayonnaise-Based Salad