ingredients
serves 4 - 6
1 pound small new potatoes, washed and scraped
few mint sprigs
salt and pepper
1/2 large cucumber, peeled
1/4 cup butter
2 teaspoons chopped fresh mint
1/4 pint light cream (optional)
method
1. Cook the potatoes, with the mint sprigs, in boiling salted water for 10 to 15 minutes or until just tender.
2. Quarter the cucumber lengthwise and cut across into cubes.
3. Melt the butter in a pan and saute the cucumber for 5 minutes.
4. Add the drained cooked potatoes and chopped mint. Season to taste and toss thoroughly.
5. Add the cream, if used, and heat to just below boiling. Turn into a serving dish and serve immediately.
