Dilled Potato and Cucumber Salad

Recipe slightly adapted from Deb Perelman at www.smittenkitchen.com


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.  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.

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