Pickled Dill Cucumber And Potato Salad - cooking recipe

Ingredients

1/4 cup white vinegar
2 tablespoons white vinegar
1 tablespoon coarse salt
2 English cucumbers, sliced VERY thin
1/2 cup fresh dill, chopped
4 lbs red potatoes, peeled
8 green onions, chopped
6 -10 radishes, washed and diced
3 tablespoons dill
1 1/2 cups mayonnaise (or to taste)
salt and pepper

Preparation

In a bowl combine 1/4 cup plus 2 tablespoons vinegar and 1 tablespoon coarse salt; stir until the salt dissolves.
Place the sliced cucumbers and 1/2 cup dill in a heavy-duty plastic resealable bag.
Add in the vinegar/salt mixture and seal the bag tightly, turn the bag to coat the cucumbers with the vinegar mixture.
Place the bag on top of a bowl in refrigerator overnight.
After the 24 hours, drain the cucumbers over a sieve; leave to drain well for 1-3 hours; discard the brine.
Cook potatoes in a large pot of boiling water with salt and 1 tablespoon white vinegar for about 30 minutes or until fork-tender; drain and cool completely.
Dice the potatoes into about 1-inch cubes and place in a large bowl; season generously with salt and pepper.
Add in the drained cucumbers, green or yellow onions, radishes and remaining 3 tablespoons dill; toss gently to combine; let stand at room temperature for 1 hour.
Add in the mayonnaise; mix to combine and season with more salt and pepper if needed to taste.
Serve cold or room temperature.