Food & Cooking Recipes Salad Recipes Pickled Potato Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 Perfectly cooked new potatoes are drizzled with red-wine vinegar while stillwarm to form the base for this healthy salad. Salted cucumber slices, quick-pickled radishes, and pieces of red onion add flavor, color, and crunch. Ingredients 3 pounds new red potatoes (18 to 20 potatoes) 2 tablespoons plus 1 teaspoon coarse salt ½ 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 ¼ inch thick ¼ cup fresh dill ¼ cup extra-virgin olive oil ¾ teaspoon freshly ground pepper 1 bunch arugula, stems trimmed, for garnish Directions 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. Rate it Print