Barbecue season is here, so it's good to have a potato salad recipe handy for any pot-luck dinners you might get invited to. It's even better to have a couple different recipes at your disposal so that you can fit the salad to the occasion. I often like to use sour cream and pickles in my potato salad, but that version can be a bit heavy. This recipe, with fresh cucumbers and fennel is nice and light and works really well with chicken or fish.
Prep time: 10 minutes. Cook time: 15 minutes. Serves 8
2 lbs waxy potatoes, peel & dice
1 large english cucumber, diced
1 large head of fennel, diced
1 bunch tarragon, chopped
1 1/2 cup homemade mayo
juice of 1 lemon
salt & pepper
1. Boil the potatoes in salted water until they are easily crushed with a fork. Strain and then cool in the fridge.
2. In a mixing bowl, combine the mayo, lemon juice & tarragon. Add the potatoes, cucumber & fennel then season with salt & pepper.