I made this potato salad to bring to a BBQ with friends. I found the recipe on Epicurious. It was very highly rated, with several people declaring it the best potato salad EVER! So, I had to try it!
It's a recipe that should be made ahead of time, as it requires a few time-consuming steps. It keeps in the fridge for days & even gets better with time.
The best part of the dish are the pickled cucumbers, which are super simple to make & a great snack on their own. The Bozos love pickles & these were a HUGE hit! I plan on making a small batch to have on hand for them.
The cucumbers need 24 hours to marinate, so start those ahead of time.
Begin with 2 English hothouse cucumbers. Thinly slice them & place in a resealable plastic bag. Next, chop a 1/2 cup of fresh dill,
and add it to the cucumbers.
In a small bowl combine 4 teaspoons of kosher salt with 6 tablespoons of distilled white vinegar. Stir until the salt dissolves,
and pour into the bag. Flip the bag around several times to coat all the cucumbers with the brine. Chill overnight. When you are ready to make the salad, drain the cucumbers over a bowl for 1 hour.
Boil 10 medium-sized Yukon Gold potatoes in a large pot of salted water for 30 minutes, or until tender.
Drain & let them cool completely. When cool, peel,
and chop into 1/2" chunks. Put them in a large mixing bowl,
and generously sprinkle with kosher salt & freshly ground pepper. Add in 8 halved & thinly sliced radishes,
a 1/2 cup finely chopped red onion,
3 tablespoons chopped fresh dill & the pickled cucumbers.
Stir to combine thoroughly & let the mixture sit for 1 hour, to let the flavors blend. Add in some mayonnaise by the spoonful, until the desired texture is achieved, about 1/2-3/4 cups.
Transfer to a serving bowl & serve immediately, or chill until ready to serve.
Dilled Potato & Pickled Cucumber Salad
Adapted from Bon Appétit, August 2004
6 tablespoons distilled white vinegar
4 teaspoons kosher salt
2 English hothouse cucumbers, thinly sliced
1/2 cup plus 3 tablespoons chopped fresh dill
10 medium Yukon Gold potatoes
1/2 cup finely chopped red onion
8 radishes, halved & thinly sliced
3/4 cup mayonnaise
Place the sliced cucumbers & 1/2 cup chopped dill in a gallon-size resealable plastic bag. In a small bowl, combine the vinegar & kosher salt. Stir until the salt dissolves. Pour the mixture into the bag & refrigerate overnight.
Pour the pickled cucumbers into a colander set over a bowl & let it drain for 1 hour.
Boil the potatoes in a large pot of salted water until tender, about 30 minutes. Drain & let the potatoes cool completely. When cool, peel, quarter length-wise & cut into 1/2" chunks. Transfer to a large mixing bowl & season generously with kosher salt & freshly ground pepper. Add in the radishes, red onion, 3 tablespoons of dill & the pickled cucumbers. Toss to combine & let the mixture rest for about 1 hour.
Stir in the mayonnaise. Mound into a serving bowl & serve immediately, or chill until ready to serve.
This salad can be made up to a day ahead of time.