Dilled Potato and Pickled Cucumber Salad
Recipe slightly adapted from Deb Perelman
Ingredients
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
Instructions
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.
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