Dilled Potato and Pickled Cucumber Salad

Recipe slightly adapted from Deb Perelman

6 Tablespoons distilled white vinegar
4 teaspoons coarse kosher salt
2 lbs. cucumbers, very thinly sliced
a few branches plus 3 tablespoons chopped fresh dill
3 lbs. potatoes, unpeeled
additional kosher salt
1 cup very thinly sliced white or yellow onion
3/4 cup mayonnaise (store bought or homemade)
1/4 cup chopped parsley

The day before, make the cucumber pickles and cook the potatoes. 

For the pickles:  pour the vinegar and salt into a gallon sized ziplock bag and swish around to combine.  Add the cucumbers and dill branches.  Turn several times to coat with the salt mixture.  Refrigerate overnight. 

For the potatoes: cook your potatoes by boiling them whole in a large pot of salted water for about 30 minutes.  Drain and cool completely in the fridge overnight. 

The next day, drain the cucumber mixture in a colander, and discard the brine and dill.  Cut your potatoes crosswise into 1/2 inch thick slices and place them in a large bowl.  Sprinkle generously with salt and pepper.  Add the drained cucumbers, onion, 3 tablespoons dill, and the parsley.  Toss to blend.  Stir in the mayonnaise and season with additional salt and pepper if needed.