Author Notes: This recipe can be found on numerous magazine websites and blogs. Throughout the years, I've incorporated my own changes and studied recipe reviewers to make this unique twist on the standard mayo-ladened favorite. I've received confessions from guests that mayo vegetable salads turn them off in the heat of the summer (I thought I was the only one!). You must be a dill lover for this salad, but I promise that it is a refreshing, bright combination as a side dish for a picnic or BBQ. Don't let the multiple preparation steps scare you - they are completely harmless and manageable if you know ahead of time that you will be making this for a gathering. - sexyLAMBCHOPx - sexyLAMBCHOPx
Food52 Review: This pickled cukes and potato salad is the lightest, most refreshing potato salad imaginable. The pickled cucumbers are genius; they elevate plain old potato salad into the realm of something unexpected, and they are pleasing to the eye, too. Although the idea of a two-day recipe may be daunting to some, it's not all that time-consuming -- you just have to allow time for the pickling. The pickle brine is incredibly simple, and the salad itself comes together easily. Really, the biggest challenge is not eating all the pickled cucumbers before you combine them with the potatoes! - theediblecomplex - theediblecomplex
- 4 tablespoons Distilled Vinegar
- 4 tablespoons Apple Cider Vinegar
- 1/2 cup Fresh Dill, plus 2 Tablespoons chopped Fresh Dill
- 1 1/2 tablespoon Kosher Salt
- 2-3 Hothouse Cucumbers, thinly sliced
- Day One: Stir vinegars and 1 1/2 tablespoons of Kosher salt in small bowl until salt dissolves.
- Place sliced cucumbers, 1/2 cup fresh dill in aheavy 1-gallon resealable plastic bag.
- Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.
Potato and Finishing Steps - Day 2
- 2 1/2 - 3 pounds Yukon Gold potatoes
- 1/2 cup shallots, minced
- 1/2 cup white onion, sliced, then sliced in half again for medium shards
- 4 Red radishes, shredded
- 4 carrots, shredded
- 1/2 cup Greek Yogurt
- 2 tablespoons Good Mayonaise
- Kosher Salt & Fresh Cracked Pepper, to taste
- Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain.
- Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with Kosher salt and pepper.
- Place warm, sliced potatoes in colander /sieve under a large bowl. Pour cucumber mixture ( shallot, onion, and 3 Tbsp of dill) over the potatoes and mix well. Take the large bowl under the colander with the brine and repeat; pouring over the potatoes and cucumbers allowing brine to drain away.
- Let stand 1 hour, refrigerated in the colander with a plate underneath. Season to taste with salt and pepper. Empty drained cucumber and potato mixture in a large bowl. Gently mix in yogurt and mayonnaise. At this stage your salad is ready and can be kept in the fridge for the flavors to meld or served immediately.
- To service, place refrigerated potato and cucumber mixture into large bowl. Garnish the salad with shredded carrots and radishes.(optional)
- Garnish with Fresh Sprigs of Dill (optional)
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Vinegar
- This recipe was entered in the contest for Your Best Picnic Dish