The pesto for this salad can be made with any herbs. The smallest potatoes are easier to make – about the size of a walnut. You don’t have to peel or cut them – just wash, boil, tuck – and it’s done!
500g small potatoes
freshly ground black pepper
For the cucumbers:
400 g small cucumbers
1 large lemon
For the pesto:
80 g parsley
2 garlic cloves
80-100g vegetable oil
Step by step recipe
For this potato salad, wash the potatoes with a brush. Boil the jacket potatoes in boiling salted water until soft, 20-30 minutes, depending on size and variety.
Cut the cucumbers into 2-3 cm thick slices. Wash the lemon with a brush and dry. Grate the zest from the lemon with a fine grater. Squeeze the juice out of the lemon. Mix the zest and juice with the cucumbers, salt and pepper. Leave to marinate for 10-15 minutes.
For the pesto, crush and peel the garlic. Finely chop the parsley and garlic with the salt, place in the narrow glass of an immersion blender, let stand for 5 minutes, then chop with the blender into a paste, gradually pouring in the oil. Season with pepper.
Mash the cooked potatoes slightly (if the potatoes are large, break them up into pieces with your hands). Mix the potatoes with 2 tbsp of pesto. Add the cucumbers along with all the juice released and season with more pesto and black pepper if desired. Serve immediately.