Refreshing Summer Salads

| December 2, 2011

Dilled Potato and Pickled Cucumber Salad


6 tablespoons distilled white vinegar
4 teaspoons coarse kosher salt
2 1-pound English hothouse cucumbers, very thinly sliced
1/2 cup plus 3 tablespoons chopped fresh dill
3 1/4 pounds Yukon Gold potatoes (about 10 medium), unpeeled
Additional coarse kosher salt
1 cup very thinly sliced white onion
8 radishes, trimmed, thinly sliced
3/4 cup mayonnaise
Small radishes with green tops


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.) Mound salad in bowl; garnish with whole radishes. Serve cold or at room temperature. Makes 8 servings.


Cucumber, Mustard and Dill Salad


2 teaspoons white-wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt, or to taste
1 1/2 teaspoons sugar
1 tablespoon mild olive oil
1 large seedless cucumber (usually plastic-wrapped; 1 lb), peeled
2 tablespoons chopped fresh dill


Whisk together vinegar, mustard, salt, and sugar in a bowl, then add oil in a slow stream, whisking. Halve cucumber lengthwise and remove seeds with a small spoon, then cut halves crosswise into 1/8-inch-thick slices. Add cucumber and dill to vinaigrette, tossing to coat.Makes 4 servings.

Source: Gourmet Magazine, October 2004

Summer Vegetable Salad


2 small zucchini, cut into 1/4-inch-thick rounds
2 small yellow summer squash, cut into 1/4-inch-thick rounds
8 ounces mushrooms, quartered
12 cherry tomatoes, stemmed, halved
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1/4 cup olive oil
2 teaspoons minced fresh oregano or 3/4 teaspoon dried, crumbled
1/2 teaspoon ground cumin
Salt and freshly ground pepper


Steam zucchini and summer squash until just tender, about 6 minutes. Drain well. Transfer to medium bowl. Add mushrooms and tomatoes. Combine mustard and vinegar in bowl. Gradually whisk in oil. Add oregano and cumin. Mix dressing into vegetables. Season with salt and pepper. Cool to room temperature and serve.2 servings; can be doubled or tripled.

Source: Bon Appetit Magazine, August 1990

Summer Fruit Salad with Mint Sugar

Active time: 20 min
Start to finish: 25 min


1/4 cup loosely packed fresh mint
3 tablespoons sugar1
1/4 lb blackberries, left whole, or 1 1/2 lb sweet cherries, pitted and halved
3 firm-ripe medium peaches or nectarines, halved lengthwise, pitted, and cut into 1/3-inch-thick wedges
1/2 lb seedless green grapes (1 1/2 cups), halved

Makes 6 servings.


Pulse mint and sugar in a food processor until finely ground. Sprinkle mint sugar over fruit in a large bowl and toss gently to combine. Let stand 5 minutes before serving.

Source: Gourmet Magazine – Gourmet Entertains, July 2004

Lobster Salad with Gourmet Summer Vegetables


3 1 1/4-pound live lobsters
3/4 pound red-skinned potatoes, unpeeled, cut into 1/2-inch cubes
5 tablespoons olive oil
1 large red onion, thinly sliced
1 pound plum tomatoes, halved, seeded, diced (about 2 cups)
1 cup fresh corn kernels (cut from 2 large ears of corn)
1/2 cup (packed) thinly sliced fresh basil leaves
1/4 cup fresh lemon juice
Additional fresh basil leaves


Bring large pot of salted water to boil. Drop 1 lobster headfirst into water. Boil until just cooked through, about 10 minutes. Using tongs, transfer lobster to baking sheet. Repeat with remaining lobsters. Cool lobsters. Twist claws and tails off lobsters. Crack claws and claw joints; remove meat. Remove lobster meat from tails. Cut lobster meat into 1/2-inch cubes. (Can be made 1 day ahead; cover and chill.) Steam potatoes until just tender, about 10 minutes. Transfer to large bowl and cool. Heat 4 tablespoons oil in heavy large skillet over medium-high heat. Add onion; saute until golden and crisp, about 12 minutes. Cool onion. Place tomatoes, corn, sliced basil, and remaining 1 tablespoon oil in medium bowl; toss to coat. Season with salt and pepper. Add lobster and onion to potatoes; mix in lemon juice. Season with salt and pepper. Mound lobster and potato salad in center of platter. Spoon tomato and corn salad around. Garnish with additional basil leaves. Makes 6 servings.

Source: Bon Appetit Magazine, August 2002

Category: Picnic Recipes

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