Potato and Cucumber Salad
Category: Salads
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cucumbers | 1 |
| Red Onion | 1 |
| Cherry Tomatoes | 6 |
| Feta Cheese | 80g |
| Black Olives | 12 |
| Potatoes | 800g |
| Extra Virgin Olive Oil | 6 tbsp |
| Water | 3 cups |
| Lemon Juice | 3 tbsp |
| Garlic | 1 clove |
| Honey | 1 tsp |
| Mustard | 1 tsp |
| Oregano | to taste |
| Salt | to taste |
| Black Pepper | to taste |
Instructions:
-
Boil the Potatoes:
- Begin by washing the potatoes thoroughly. Place them in a pot of salted water along with a garlic clove (left in its skin). Bring the water to a boil, then reduce the heat and simmer for 30 to 35 minutes until the potatoes are tender.
- If the potatoes are too large to eat in one bite, cut them in half. Once cooked, set aside the garlic clove for later use in the dressing.
-
Prepare the Vegetables:
- While the potatoes are cooking, wash the cucumber and slice it into thin rounds.
- Slice the red onion into very thin rings.
- Cut the cherry tomatoes in half or quarters, depending on your preference.
-
Assemble the Salad:
- Once the potatoes have cooled, cut them into bite-sized pieces and place them in a large mixing bowl.
- Add the sliced cucumbers, onions, and halved cherry tomatoes to the bowl.
- Cut the feta cheese into small cubes and scatter them over the salad along with the black olives.
-
Make the Dressing:
- In a small bowl, mash the boiled garlic clove and combine it with olive oil, lemon juice, honey, mustard, oregano, salt, and black pepper. Whisk everything together until the dressing is well combined.
-
Toss the Salad:
- Pour the dressing over the salad and toss gently to combine all the ingredients and coat everything evenly with the flavorful dressing.
-
Serve:
- Serve immediately for a fresh and satisfying meal, or refrigerate the salad for a few hours to let the flavors meld together before serving.
Enjoy this vibrant and refreshing Potato and Cucumber Salad, perfect for a light lunch or as a side dish to any meal!
