I made it go with a 2-pepper grilled lamb leg and it was fantastic! Just the thing for a warm, al fresco evening meal!http://www.finerkitchens.com/swap/forum1/55080_I__like_to_serve_this_with_barbecue__REC_Mango_Jicama_and_Avocado_Salad_in_Li
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
RECIPE: Steve2, thanks for the REC: Mango, jicama and avocado salad...
- Thread starter judy-mass
- Start date
RECIPE:
steve2-in-la
Well-known member
Always a pleasure. By the way, I've got a new BBQ fav, REC: Dilled Potato & Pickled Cucumber Salad.
got this outta Bon Appetit, 2004
Dilled Potato and Pickled Cucumber Salad
6 Tbsp DISTILLED WHITE VINEGAR
4 tsp COARSE KOSHER SALT
2 1-pound ENGLISH HOTHOUSE CUCUMBERS, very thinly sliced
½ cup plus 3 Tbsp CHOPPED FRESH DILL
3¼ lbs YUKON GOLD POTATOES (about 10 medium), unpeeled
Additional coarse KOSHER SALT
1 cup very thinly SLICED WHITE ONION
8 RADISHES, trimmed, thinly sliced
¾ cup MAYONNAISE
SMALL RADISHES WITH GREEN TOPS
Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and ½ 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 ½ 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. Makes 8 servings.
got this outta Bon Appetit, 2004
Dilled Potato and Pickled Cucumber Salad
6 Tbsp DISTILLED WHITE VINEGAR
4 tsp COARSE KOSHER SALT
2 1-pound ENGLISH HOTHOUSE CUCUMBERS, very thinly sliced
½ cup plus 3 Tbsp CHOPPED FRESH DILL
3¼ lbs YUKON GOLD POTATOES (about 10 medium), unpeeled
Additional coarse KOSHER SALT
1 cup very thinly SLICED WHITE ONION
8 RADISHES, trimmed, thinly sliced
¾ cup MAYONNAISE
SMALL RADISHES WITH GREEN TOPS
Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and ½ 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 ½ 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. Makes 8 servings.