Potato Cucumber Salad
distilled white vinegar
Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/2 cup dill in heavy 1-gallon zip-lock plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.
Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.
Cook potatoes in large pot of boiling salted water just until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut 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. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired. (Salad can be made 1 day ahead. Cover and refrigerate.)
Mound salad in bowl; garnish with sliced or whole radishes. Serve cold or at room temperature.
COOKS NOTE: The pickled cucumbers very good by themselves served as a condiment.
Per Serving: 192 Calories; 6g Fat (29.0% calories from fat); 1g Saturated Fat; 4g Protein; 31g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 1058mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Vegetable; 1 Fat; 0 Other Carbohydrates.
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