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.
Thinly sliced Maui onion. Use a sweet onion if Maui onions are not available.
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
Serves 6
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)
Preparation
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).
Looks so fresh!
Hi Shanna! I love the quick cucumber dill pickles in this salad. Hope you will give it a try. Mahalo! Kiyo
I will absolutely give it a try! Great textural components and flavors. No Maui onions here , of course, haha. I like that use used light canola mayonnaise. I have been using half light canola mayonnaise (Whole Foods – it’s more natural than most light mayo’s) and half Greek Yogurt in place of full-fat mayonnaise with good results.
Hi Shanna! I will try WF light canola mayonnaise. I always grab the Best Foods brand however we do have a WF market on Maui so next time I’m in the area I will buy it. Greek yogurt would make the salad nice and tangy. Good idea and it helps to cut the calories which is always welcome. Thanks so much for the great tips!!!
Awesome. Love the blog – keep it up! 🙂
Hi Shanna! Thanks for your kind comments. I love your blog! My husband was peering over my shoulder while I was looking at your blog and immediately homed in on the smokey salmon tacos. LIke your husband, his go to cuisine is also Mexican. Thanks we can’t wait to try it!
I’m honored that you stopped by the blog – and are going to try the smoky salmon taco recipe! A little spin on the traditional white fish taco that is common in New Mexico. I assume that the fish available to you in completely out of this world! Especially between living in Hawaii and your trips to the Bay area!