Dilled Potato and Pickled Cucumber Salad

While we are still in full barbecue swing I have decided to share my new favourite potato salad recipe.  This is not the typical standard creamy potato salad, although it does contain mayo (don’t leave the page- I swear it’s not the usual creamy concoction!).  This recipe gets a ton of tang and depth from …wait for it…making your own refrigerator pickles.

Ok that may sound like a lot of work, but I swear it’s not that bad.  And completely worth it.  Think of the perfect combination of crunch, tang, and delicious delicious carbs.  If a German and and Irishman had a potato salad child, this would be it.

However, you do need to prepare in advance for this salad.  This isn’t a company-is-coming-over-in-an-hour,-what-should-I-serve, kind of dish.  The cucumbers have to be prepared the day before and allowed to pickle overnight in the fridge.  Good news is you can prepare most of the salad in advance.  It also feeds a crowd, but feel free to halve the recipe if you are not feeding the neighbourhood.

Dilled Potato and Pickled Cucumber Salad
Smitten Kitchen, adapted from Bon Appetit, August 2004

Serves at least 8 as a side

6 Tbsp distilled white vinegar
4 tsp coarse kosher salt
2 1-pound English (or seedless) cucumbers, very thinly sliced
A few branches plus 3 Tbsp chopped fresh dill
3 1/4 pound Yulkon Gold potatoes (about 10 medium), unpeeled
Additional coarse kosher salt
1 cup very thinly sliced white onion
8 radishes, trimmed, thinly sliced
1/2 – 3/4 cup of mayonnaise

The day before, make pickles: Pour vinegar and 4 tsp salt into a large resealable plastic bag and swish around to combine. Add the cucumbers and dill branches and turn several times to coat with the mixture. Refrigerate overnight, occasionally turning the bag.

Boil the potatoes in a large pot of salted water until tender, about 30 minutes. Drain and cool completely. (Note: this step can also be done the night before.)

Drain the cucumber mixture in a colander and allow the cucumbers to sit in the colander for up to an hour to ensure all the moisture is released. Discard the brine and dill. (Note: You can leave the cucumbers in the colander for less time, and as little as 10 minutes, but the salad will have more moisture)

Peel the potatoes and cut crosswise into 1/2 inch thick slices (don’t worry if the peel does not come off easily in parts). Place the potatoes in a large bowl and sprinkle generously with coarse salt and pepper. Add the drained cucumbers, onion, sliced radishes, and remaining 3 Tbsp of dill and toss to blend. Stir in the mayonnaise to taste and season with additional salt and pepper if needed. Serve cold or at room temperature.

Note: This salad keeps dressed for up to a day. If preparing the whole salad in advance, prepare everything except the mayonnaise and refrigerate. Add the mayonnaise just before serving.