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Summer potato salad

updated

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Ingredients for 4 servings:

  • 800 g waxy potatoes
  • 1 cucumber(s)
  • 1 tbsp capers
  • 2 tbsp olives, cut into rings
  • 2 lemons, juice
  • olive oil
  • Salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

With olives, capers and lemon dressing

Boil the potatoes, peel, and slice them. Peel the cucumber and cut it in half lengthwise. Scoop out the flesh with a spoon. Cut into small pieces. Mix the potatoes, cucumber, olives, and capers in a bowl and season with salt. Gradually add lemon juice, depending on how acidic you want it. Finally, add olive oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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