The best potatoes you can get for this during the winter are the Italian new potatoes, which have a good waxy texture and slightly yellow colour. Otherwise, use other salad-type potatoes, and Jersey potatoes during the summer.
Scrub the potatoes but don’t peel them. Cut them in half, or in quarters if they are large, and steam or boil until tender. Meanwhile, peel the cucumber, cut it into cubes and mix in a bowl with the yoghurt, cayenne pepper and some salt. Make a vinaigrette dressing by putting the wine vinegar, olive oil and mustard into a jam jar and seasoning with salt and black pepper. Close the jar and shake to mix well.
When the potatoes are cooked, put them in a mixing bowl and add the vinaigrette dressing. Turn gently with a wooden spoon so that the dressing is absorbed into the hot potatoes. Then add the cucumber and yoghurt mixture and the chopped parsley, mix roughly together, turn into a serving bowl and serve at once.
© 1997 Josceline Dimbleby. All rights reserved.