Alright people. I love potato salad...and I've posted a couple recipes before (one of which I made today for lunch). But this one takes the cake. Something about the vinegar-y bite of the cucumbers and the sweetness of the mayonnaise on soft potatoes make an ideal combination. Add to it the sharpness of the radishes, and we've got ourselves a winner, folks...adapted from Bon Appetit.
Ingredients
6 tbsp. white vinegar
4 tsp. salt
2 lbs. baby cucumbers (aka Persian cucumbers)
3 tbsp. fresh dill
3 lbs. fingerling potatoes
1/2 large white onion
8 radishes
3/4 cup mayonnaise (or a little less, depending on your preference)
Directions
1. Combine vinegar and salt in a small bowl, stirring until salt dissolves.
2. Thinly slice the cucumbers and place in a large plastic container or bag. Refrigerate overnight, turning occasionally to ensure all the cucumbers begin to pickle.
3. Dump the cucumbers into a sieve in the sink. Cover with a paper towel and place a large weight or can on top to facilitate drainage. Drain up to three hours (the longer, the better).
4. Meanwhile, cook the potatoes in a large pot of boiling water well-seasoned with salt. Cook until fork tender, about 10 minutes if the potatoes are small.
5. Drain, and cool the potatoes completely.
6. Slice the potatoes and place in a large bowl. Sprinkle generously with salt and pepper.
7. Using a mandolin, thinly slice the radishes. Separately, thinly slice the onion.
8. Add the drained cucumbers, radishes and onion to the potatoes. Also add in 3 tbsp. fresh dill, chopped.
9. Toss to blend, and let stand one hour.
10. Add the mayonnaise, and season to taste with additional salt and pepper.
*Note: you can make this one day ahead and keep refrigerated overnight. Eat cold or at room temperature.
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