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Recipe by Meredith Hicks

Last update - Sunday, September 15, 2013, 15:47 By Metro Éireann

Cucumber and potato salad      

Here is a lighter and fresher tasting version of a traditional potato salad.

 

Ingredients:

4-5 potatoes, medium sized

1 cucumber, diced

1 onion, diced

1 bunch of fresh parsley

4 small smoked sausages (or mushrooms for vegetarians)

1 garlic clove, crushed or minced

1 spring onion

2 tbsp vinegar

5 tbsp olive oil

1 tsp honey (or a pinch of sugar)

1/2 tsp chili powder (or black pepper)

1/2 tsp cumin (seeds or powder)

1 lemon

 

Peel the potatoes and cook in a pot of salted boiling water for 15-20 minutes. Allow the potatoes to cool, then cut them into bite-size chunks and place in a large bowl.

Slice the sausages or mushrooms and fry in a pan for 5-7 minutes till crisp, then add the garlic. When the garlic turns a light golden brown, take off the heat and add to the potato. The diced onion can then be lightly fried in the same pan, or added uncooked into the bowl with the potatoes if you wish.

Chop the spring onion and cucumber, add to the bowl with the potato and mix lightly. In a separate bowl, put the olive oil, vinegar, pepper, honey and cumin and mix until well blended. Pour the dressing over the potato salad, and depending on taste, squeeze in some lemon juice. Add salt to taste, mix until well coated and add the parsley as garnish. The salad can be refrigerated up to two days. Enjoy!

 

 

- Meredith Hicks is a freelance writer and blogger. Check out her website at meredithexpat.com


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