Potato & Baby Cucumber Salad

Spuds go a long way on the Christmas menu, especially when combined with the refreshing crunch of baby cucumbers and seasoned with garlic and parsley

Prep: 20 minutes

Cooking: 10 minutes

Serves: 8


  • 1/3 cup extra virgin olive oil
  • ¼ 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


  1. To make the dressing, combine oil, lemon juice and garlic in a large bowl. Season well.
  2. 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.
  3. 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.
  4. Serve with the Steggles Festive Family Roast.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles May 23, 2018
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