a fewbranchesof fresh dillplus 3 Tbls chopped (or more to taste)
3 1/4lbsYukon Gold potatoes (I used small ones)unpeeled
1cvery thinly sliced white onion
8radishestrimmed, thinly sliced
3/4cmayonaise
Instructions
The Day Before (if possible)
Make pickles: Pour vinegar and 4 teaspoon salt into gallon-size resealable plastic bag and swish around to combine. Add cucumbers and dill branches; turn several times to coat with mixture. Refrigerate overnight. Turn the bag occasionally, to keep things well mixed.
Cook your potatoes: If you boil the potatoes the day before, they are easier to slice, but no worries if you cook the same day and just allow to cool before slicing. Either way, boil them in a large pot salted water until tender, about 30 minutes (but depends on the size of the potatoes you use, so just check at abut 20 minutes). Drain, then cool completely in the fridge.
The Next Day
Drain cucumber mixture in a colander. Discard brine and dill.
Assemble your salad: Cut potatoes crosswise into 1/2-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.
Stir mayonnaise into salad to taste. Season with additional salt and pepper. Serve cold or at room temperature, ideally about an hour or two after preparing.