All Simple Vegetable Recipes

Potatoes And Beans With Cucumber Salad



Serves 4

This recipe from Jersey doesn't use the famous Royals but instead a floury variety.

  • 1 lb (450 g) floury-variety potatoes boiled in salted water with 8 oz (225 g) French beans

  • 1 cucumber

  • 2 tbs wine vinegar

  • 2 oz (50 g) lard or dripping

  • 1 onion, finely chopped

  • 2 tsp salt, pepper

  1. A couple of hours in advance of cooking the vegetables, thinly slice the cucumber, sprinkle with salt and leave for half an hour. Pat dry and marinate in the vinegar for at least an hour.

  2. While the vegetables are cooking, gently fry the onion in the lard and when it is transparent, turn up the heat to brown.

  3. Add the onion and its cooking juices to the drained vegetables and mash thoroughly with plenty of salt and pepper.

  4. Serve a dollop of potato with a pile of cucumber; the combination is perfection.

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