CUCUMBER PICKLE SALAD
Provided by Alex Guarnaschelli
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 9
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.
PICKLED DILL CUCUMBER AND POTATO SALAD
This is an amazing salad! Plan a day in advance, the cucumbers have to marinate in the fridge for 24 hours in salt and vinegar. You can increase or reduce the amount of fresh dill. Use only firm English cucumbers for this, also yellow onions can be substituted for the green. This salad only gets better with refrigeration time. I like to add in some cooked chopped bacon to this, you can add in really anything you like.
Provided by Kittencalrecipezazz
Categories Potato
Time P1D
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 354.6, Fat 15.2, SaturatedFat 2.2, Cholesterol 11.5, Sodium 1205.2, Carbohydrate 50.7, Fiber 4.7, Sugar 6.8, Protein 5.5
POTATO SALAD WITH CUCUMBERS
Because it seems to appeal to so many, this creamy salad is one of my favorite crowd-size recipes. I've taken it to potlucks and picnics...and it's always a hit.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 36 servings (about 3/4 cup each).
Number Of Ingredients 7
Steps:
- Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and cool. Cut potatoes into small cubes. , In a large serving bowl, combine the potatoes, celery, onions, dill and salt. In a small bowl, whisk mayonnaise and salad dressing until blended. Pour over potato mixture and stir gently to coat. Cover and refrigerate for at least 6 hours before serving.
Nutrition Facts : Calories 198 calories, Fat 17g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 304mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
TOMATO AND PICKLED DILL CUCUMBER SALAD
lovely with most foods, hot or cold. I adore both tomatos and pickled cucumbers so this is an ideal salad for me. Adds a bit of tartness to most bland foods. best served chilled and freshly sliced.
Provided by Belle Vix
Categories Vegetable
Time 5m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- slice ingredients.
- layer alternately on a round plate in decreasing circles.
- garnish with parsley.
Nutrition Facts : Calories 65.8, Fat 0.8, SaturatedFat 0.1, Sodium 2372, Carbohydrate 14.2, Fiber 5.2, Sugar 8.4, Protein 3.3
DILL PICKLE POTATO SALAD
Dill pickles add pizzazz to this old-fashioned chilled salad. The creamy, well-dressed side dish makes a flavorful and attractive addition to a Fourth of July picnic or church supper.-Nancy Holland, Morgan Hill, California More Pickle Recipes
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 415 calories, Fat 30g fat (5g saturated fat), Cholesterol 139mg cholesterol, Sodium 677mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.
POTATO, CUCUMBER AND DILL SALAD
Categories Salad Potato Side Low Fat Vegetarian Cucumber Summer Healthy Dill Bon Appétit
Yield Serves 4
Number Of Ingredients 7
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
Sprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so they stay crisp when set on a barbecue buffet. Try this cucumber dill salad alongside any grilled entree. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 480mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
DILL PICKLE POTATO SALAD
Make and share this Dill Pickle Potato Salad recipe from Food.com.
Provided by Chef Rabideaux
Categories Potato
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 326.2, Fat 11.7, SaturatedFat 2.4, Cholesterol 172.6, Sodium 1202.7, Carbohydrate 46.3, Fiber 5.9, Sugar 5.4, Protein 10.3
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- 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.)
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