Dilled Potato and Pickled Cucumber Salad

The day before, make the cucumber pickles and cook the potatoes.

For the pickles: pour the vinegar and salt into a gallon sized ziplock bag and swish around to combine. Add the cucumbers and dill branches. Turn several times to coat with the salt mixture. Refrigerate overnight.

For the potatoes: cook your potatoes by boiling them whole in a large pot of salted water for about 30 minutes. Drain and cool completely in the fridge overnight.

The next day, drain the cucumber mixture in a colander, and discard the brine and dill. Cut your potatoes crosswise into 1/2 inch thick slices and place them in a large bowl. Sprinkle generously with salt and pepper. Add the drained cucumbers, onion, 3 tablespoons dill, and the parsley. Toss to blend. Stir in the mayonnaise and season with additional salt and pepper if needed.