This is one of our summer favorites, and the way we use up all those garden cucumbers. If the pickle is your favorite part of the potato salad, you'll love this one!
Peel and thinly silce two large cucumbers (I don't peel the ones straight from the garden, it's optional).
Put in a gallon ziploc bag with 2T kosher salt, 4T white wine vinegar, and some (like, 1/2 a bunch? I like a lot) chopped fresh dill. Shake to dissolve the salt, and refrigerate overnight (or at least all day) shaking once or twice to make sure all of the cucumbers are soaking in the vinegar.
Boil, peel (optional, I sometimes leave on for a more rustic, ok, lazy but more vitamin filled salad) and thinly slice about 3 lbs yukon gold potatoes. I have also used reds, and in the picture is a mix of red, gold, and blue potatoes.
Thinly slice one bunch of radishes and about 1/2 a red onion (make long, thin strips, um, I guess vertical slice?)
Drain the cucumbers but do not rinse. (I sometimes leave just a little extra vinegar in to go in the salad...). Combine potatoes, radishes, onion, and cucumber with about 1/2 to 3/4 cup mayo (it really doesn't need too much, just enough to help it come together). Yum!
