- POTATO ANDCUCUMBER SALAD

The portions in this recipe are large: ifyou are serving something else as well, I suggest making only half the quantity.

Use waxy, preferably new potatoes, such as Pentland Javelin, Ulster Sceptre or Maris Bard.

Although the end result looks less tidy, I personally much prefer unpeeled potatoes in a salad.

If you want to peel them, however, do it after they are cooked, when the skin will peel off easily rather as with tomatoes: this will give a neater result than peeling them raw and has the advantage of retaining vitamin C, which in potatoes is concentrated under the skin.

If fresh dill is unobtainable, use a spear of mint. For 4.

- INGREDIENTS-

2 lbll kg waxy potatoes Salt

Double quantity French Dressing (see page I II )

8 inch/20 cm piece cucumber

8 eggs

Small bunch dill

- METHOD -

Scrub the potatoes, put into a saucepan, just cover with water and add 1/3 teaspoon salt. Boil for 15-18 minutes or until just tender. Slice them as soon as they are cool enough to handle and place in a salad bowl. Cover with the dressing.

2 Wash and dry the cucumber. Cut into small dice (slice and cross-chop). Sprinkle with a little salt and leave to drain in a sieve until just before you are ready to serve.

3 Boil the eggs for 12 minutes. Drain the water from the saucepan, leaving the eggs behind, and refill with cold waterto cool them. Then shell the eggs, slice them and put them into the salad bowl with the potatoes. Toss gently so that they too are covered with dressing.

4 Spread the cucumber in a thick layer over the eggs and potatoes. Wash the dill and blot dry with kitchen paper. Pull the leaves (which are like hairs) from the central stem and chop finely. Sprinkle over the cucumber.