You do need a bit of time, because ideally you use cold potatoes that you have boiled the day before. When you go shopping, buy the local cucumber type rather than what is called an English cucumber. It is a bit dryer and has a bit more of a nutty flavor. Home grown cucumbers are ideal. I use the locally ubiquitous variety of red potatoes for this recipe. You can also buy the more expensive tiny potatoes. For this recipe, the mayonaise is the make or break ingredient, be sure to get a nice one.
Materials:
- A kg of potatoes.
- Extra virgin olive oil
- Sea salt and pepper medley
- Fresh parsley
- 1 Cucumber
- 3 / 4 Spring onions or some chives
- White wine vinegar
- 1/2 Freshly squeezed lemon
- Mayonaise
- Peel and chunk the potatoes.
- Boil for something between 15 and 20 minutes. I put salt in the water.
- You want the potatoes to be properly cooked, but still have a firm texture when you take them off the hob.
- Drain the water out of the pan and put about 2 table spoons of olive oil over the potatoes. You want to make sure they are all coated. This will seal off the potato so that moisture will be retained and they don't turn black as you cool them off.
- Let the pan cool down and put the pan with a lid on it in the fridge overnight.
- Make sure your cucumber is in the fridge too.
- The next day, peel the cucumber and slice it length wise in 4 strips.
- Cut the cucumber into small pieces from those strips.
- Take your potatoes and cut them into smaller pieces
- Chop enough parsley so that you have about 2 table spoons of chopped parsley
- Chop the spring onions
- Put the potatoes, cucumber, parley and spring onions together in a bowl.
- Grind some salt and pepper over the mixture.
- Add about 2 - 3 full table spoons of mayonaise
- Add lemon juice and white wine vinegar to taste
- Mix it all up
