Spuds go a long way on the dinner menu, especially when combined with the refreshing crunch of baby cucumbers and seasoned with garlic and parsley.
Ingredients
1/3 cup extra virgin olive oil
1/4 cup lemon juice
1 garlic clove, finely chopped
2kg red skinned potatoes, washed
2 shallots, sliced
½ cup sliced baby cucumbers
½ cup flat leaf parsley, torn
Method
To make the dressing, combine oil, lemon juice and garlic in a large bowl. Season well
Thickly slice potatoes. Place in a large saucepan, cover with cold water and bring to the boil. Cook covered for 8 minutes, or until just tender. Drain well
Add potatoes to dressing, gently turn to combine, without breaking up potatoes. Arrange on a serving platter. Scatter over shallots, cucumbers and parsley to serve
