Photo: Anna Pelzer
dilled potato and pickled cucumber salad
10 ingredients
openrecipes
Everyone’s got a favorite potato salad, and this is ours.
Estimated Nutrition (whole recipe, rough)
306
Calories
13g
Protein
6g
Fat
52g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 tablespoons distilled white vinegar
- 4 teaspoons coarse kosher salt
- 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
- Additional coarse kosher salt
- 1 cup very thinly sliced white onion
- 8 radishes, trimmed, thinly sliced
- scant 3/4 cup mayonnaise (I get by with a bit less)
- Small radishes with green tops
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes