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Steve2 in LA

Always a pleasure. By the way, I've got a new BBQ fav, REC: Dilled Potato & Pickled Cucumber Salad.


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Joined: Feb 7, 2006

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Posted to Thread #6996 at 5:54 pm on Jun 21, 2007

got this outta Bon Appetit, 2004

Dilled Potato and Pickled Cucumber Salad

6 Tbsp DISTILLED WHITE VINEGAR
4 tsp COARSE KOSHER SALT
2 1-pound ENGLISH HOTHOUSE CUCUMBERS, very thinly sliced
cup plus 3 Tbsp CHOPPED FRESH DILL

3 lbs YUKON GOLD POTATOES (about 10 medium), unpeeled
Additional coarse KOSHER SALT
1 cup very thinly SLICED WHITE ONION
8 RADISHES, trimmed, thinly sliced
cup MAYONNAISE
SMALL RADISHES WITH GREEN TOPS

Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and cup dill in heavy 1-gallon resealable plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.

Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired. (Salad can be made 1 day ahead. Cover and refrigerate.)

Mound salad in bowl; garnish with whole radishes. Serve cold or at room temperature. Makes 8 servings.


Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.


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