Pickled Dill Cucumber And Potato Salad Food

CUCUMBER PICKLE SALAD

Steps:

• Put the onion and red wine vinegar in a small pot, bring to a simmer and simmer for about 3 minutes. Allow to cool completely. Refrigerate until ready to use.
• Arrange the cucumber rounds in pinwheels in a single layer on a serving platter. Refrigerate.
• In a medium bowl, whisk together the olive oil, apple cider vinegar, pickle juice, garlic powder, dill and a pinch of salt. Refrigerate.
• When ready to serve, season the cucumbers with salt and pepper. Spoon the dressing all over the cucumbers. Top with the diced pickle and pickled red onion. Serve cold.

DILL PICKLE POTATO SALAD

Steps:

• Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool., Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles. , In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.

PICKLED DILL CUCUMBER AND POTATO SALAD

Steps:

• 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.

TOMATO AND PICKLED DILL CUCUMBER SALAD

Steps:

• slice ingredients.
• layer alternately on a round plate in decreasing circles.
• garnish with parsley.

DILL PICKLE POTATO SALAD

Steps:

• Boil potatoes and drain.
• Boil eggs and drain.
• Cool potatos down with cool water.
• Cool eggs, peel and dice.
• Cut pickles and place in a large bowl.
• Add, Eggs, Ranch Packet, Mayo, Miracle Whip, Ranch Dressing, Mustard, Dijon Mustard, Dill Weed, Salt, Pepper, Garlic Powder, Garlic, and Pickle Juice and Mix together.
• Add cooled potatoes.
• (Add a splash of milk if salad seems dry).
• Place in Fridge or Seve Immediately.

DILLED POTATO AND PICKLED CUCUMBER SALAD

Steps:

• Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/2 cup dill in heavy 1-gallon resealable 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 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 whole radishes. Serve cold or at room temperature.

POTATO, CUCUMBER AND DILL SALAD

Steps:

• Cook potatoes in pot of boiling water until just tender. Drain. Transfer to large bowl. Add 2 tablespoons vinegar to hot potatoes and stir gently. Combine remaining 1 1/2 tablespoons vinegar and mustard in small bowl. Gradually mix in oil. Add chopped dill. Mix into potatoes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.) Mix in cucumbers. Garnish with dill sprigs.

CUCUMBERS WITH DILL

Steps:

• Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well. , In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers; toss to coat. Cover and refrigerate for at least 15 minutes before serving.

PICKLED POTATO SALAD WITH HORSERADISH AND DILL

Steps:

• Place the potatoes and carrots in a pot and cover them with cold salted water by a few inches (8 cm). Bring to a boil and cook until the potatoes are tender, 10-15 minutes. Drain and cool.
• In a large bowl, combine the mayonnaise, yogurt, mustard, vinegar, horseradish, pickle, dill and onion. Add the potatoes and carrots and toss well. Serve immediately or chill for up to 1 day. Serves 4.
• Screamingly Good Food.