It is thought that radishes originated from China thousands of years ago. They belong to the mustard and cabbage family and are related to wasabi (horseradish). Many people love to snack on raw radishes which is a good thing since they are nutritious, and 1 cup of radishes has just 20 calories. In this recipe the radishes are thinly sliced and tossed into the potato salad along with homemade cucumber pickles. Their color and zingy flavor are lovely in this salad.
I can’t live without my “little Bennie” mandoline. It makes perfectly thin slices of cucumbers, radishes and onions in no time at all.
Dilly Potato Salad with Cucumber Pickles & Radishes
Adapted from Smitten Kitchen
2 pounds Yukon Gold potatoes, peeled and cut into 1/3 inch slices
3/4 pound Japanese or English cucumber, very thinly sliced
4 – 6 radishes, very thinly sliced
1/2 cup Maui or sweet onion, very thinly sliced
2 tablespoons chopped fresh dill
5 tablespoons white vinegar
2 1/2 teaspoons kosher salt
1/2 cup mayonnaise, more or less (I use light mayonnaise)
Combine vinegar and salt in a small bowl until salt dissolves. Place cucumber slices and 1 1/2 tablespoons dill in Ziploc bag. Add vinegar mixture, seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.
Pour cucumber mixture into a sieve set over a bowl. Drain at least 1 hour. Discard brine.
Cook the potatoes in a large pot of boiling salted water until tender, about 6 – 7 minutes. Drain and cool potatoes completely. Place the potatoes in a large bowl and sprinkle generously with kosher salt and pepper. Add the drained cucumbers, onion, sliced radishes and remaining 1/2 tablespoon dill. Toss to blend. Stir in mayonnaise, then cover and refrigerate. The salad is best served the day it is made however it can be made one day in advance. Taste and adjust seasoning before serving. Garnish with sprigs of dill and whole radishes before serving (optional).