Refreshing potato salad
“The key to a great beach lunch is to pack food that's easy to eat.”
- 6-8 medium-sized waxy potatoes (such as nicola or desiree)
- 2 Lebanese cucumbers
- 6 ripe tomatoes
- 1 handful mint leaves
- 5 red radishes
- 1/2 tsp dried oregano leaves
- Salt and pepper
- 3 tbsp extra virgin olive oil
- 2 tbsp vinegar, such as a wine or sherry vinegar
The key to this salad is to dress the potatoes while they are still warm, as they will absorb the flavours and taste better.
Method
Wash the potatoes, put into a large pot and cover with cold water. Boil until cooked through and drain. When just cool enough to handle, peel the potatoes and cut into large chunks. Put the potatoes in a large bowl and add the roughly chopped cucumber, tomatoes and mint leaves. Slice the radishes thinly and add to the salad with the oregano, salt and pepper to taste and the oil and vinegar. Toss well and chill before serving.
To serve
The salad will last for several hours.
Serves 4-6.
