Jazz up a traditional summer staple with this extra-fresh side dish. Usually potato salads are dense dishes drenched in mayonnaise, but this version provides a boost in flavor and texture with cucumbers, onions, radishes, and dill. Be sure to leave ample time for preparation, as the recipe requires you to pickle the cucumbers overnight. Prepare an extra batch; the pickled cucumbers make a great snack on their own and add a satisfying crunch to other salads and sandwiches and will last in the refrigerator for several days.

　　

Ingredients

Makes 8 servings

　　6 tablespoons white vinegar

　　4 teaspoons kosher salt, plus more as needed

　　2 (1-pound) English hothouse cucumbers, very thinly sliced

　　1/2 cup plus 3 tablespoons chopped fresh dill

　　3 1/4 pounds Yukon Gold potatoes (about 10 medium), unpeeled

　　1 cup very thinly sliced white onion

　　8 radishes, trimmed, thinly sliced

　　3/4 cup mayonnaise

　　Small radishes with green tops, for garnish

　　

Step 1

Stir the vinegar and 4 teaspoons coarse salt in a small bowl until the salt dissolves. Place the cucumbers and 1/2 cup dill in a heavy 1-gallon resealable plastic bag. Add the vinegar mixture; seal the bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.

　　

Step 2

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

　　

Step 3

Cook the potatoes in a large pot of boiling salted water until tender, about 30 minutes. Drain. Cool the potatoes completely. Peel the potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place the potatoes in a large bowl; sprinkle generously with coarse salt and pepper.

　　

Step 4

Add the drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend. Let stand 1 hour. Stir the mayonnaise into the salad. Season generously with salt and pepper, if desired.

　　

Step 5

Mound the salad in a bowl; garnish with whole radishes. Serve cold or at room temperature.

　　

DO AHEAD

Step 6

The SALAD can be made 1 day ahead. Cover and refrigerate.

　　The Epicurious Cookbook