Pickled Potato Salad
Perfectly cooked new potatoes are drizzled with red-wine vinegar while still warm to form the base for this healthy salad. Salted cucumber slices, quick-pickled radishes, and pieces of red onion add flavor, color, and crunch.
- Servings: 12
Source: Martha Stewart Living, June 2000
- 3 pounds new red potatoes (18 to 20 potatoes)
- 2 tablespoons plus 1 teaspoon coarse salt
- 1/2 cup red-wine vinegar
- 1 bunch radishes (about 8 radishes), trimmed and thinly sliced into rounds
- 1 medium red onion, thinly sliced into rounds
- 2 cucumbers, peeled, cut lengthwise, seeds removed, and cut on the bias 1/4 inch thick
- 1/4 cup fresh dill
- 1/4 cup extra-virgin olive oil
- 3/4 teaspoon freshly ground pepper
- 1 bunch arugula, stems trimmed, for garnish
Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 2 tablespoons salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, cut the potatoes into 3/4-inch-thick wedges while still hot. Drizzle with 1/4 cup vinegar, and set aside.
Place radishes and red onion in a large bowl; add remaining 1/4 cup vinegar. Let stand 30 minutes, stirring every 5 minutes.
Place cucumbers in a colander over a bowl; sprinkle with 1/2 teaspoon salt. Set aside.
When potatoes are cool, add the red-onion mixture. Add reserved cucumbers, dill, olive oil, remaining 1/2 teaspoon salt, and pepper, and toss to combine. Chill until ready to serve. Garnish with arugula.