Potato and Cucumber Salad from The Times Cookery Book by Katie Stewart
Scrub or scrape the potatoes and add to plenty of boiling salted water. Cook until just tender – about 10 minutes – then drain. Meanwhile, peel the cucumber and cut lengthwise; remove the seeds...
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Cooking tools:
- Stove
- Pot
- Saucepan
- Colander
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Pepper mill
- Serving bowl
Ingredients
- finely chopped chives or parsley
- 2–3 tablespoons single cream
- salt
- freshly milled pepper
- 1 lb (450 g) new potatoes
- ½ cucumber
- ¼ pint (1½ dl) mayonnaise
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