Hot Potato, Cool Cucumber

Name: Hot Potato, Cool Cucumber
Yield: Serves 4
Ingredients: 2 tablespoons white wine vinegar; 2-3 pinches cayenne pepper; 1-2 tablespoons whole seed mustard; 6 tablespoons extra virgin olive oil; salt; large handful fresh parsley, finely chopped; black pepper; 1 small cucumber; 4 tablespoons plain yoghurt; 450 g/1 lb new potatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

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.

Ingredients

450 g/1 lb new potatoes
1 small cucumber
4

Side dish
Winter
Gluten-free
Summer
Vegetarian

Method

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