This light English potato salad tastes just right with thinly sliced ham, cold poached salmon, or a roasted and cooled (not chilled!) chicken.
- 1 pound yellow potatoes, such as Yukon Gold, unpeeled
- 1 English cucumber (about 12 ounces)
- ½ cup mayonnaise
- 2 tablespoons heavy cream
- Finely grated zest of ½ lemon, preferably organic
- 1 tablespoon capers, drained
- 1 tablespoon white wine vinegar
- Fine sea salt and black pepper
- 1 to 2 tablespoons chopped chives
Boil the potatoes in slated water until just tender, 20 minutes. Life from the water with a slotted spoon (reserve the boiling water) and drain.
Meanwhile, peel the cucumber, halve lengthwise and remove the seeds by running a small spoon down the center. Cut into ¹⁄3-inch dice and plunge into the boiling water. As soon as it returns to the boil, drain the cucumber cubes. Immediately transfer to a bowl of cold water, and drain again. (This step preserves the color and flavor.) Tip into a mixing bowl.
When the potatoes are cool enough to handle, pull off and discard the skins. Cut into ¹⁄3-inch dice and add to the cucumber. Let cool.
Blend the mayo with the cream, lemon zest, capers and vinegar. Add to the potato mixture and season to taste with salt and pepper. Stir gently to mix and taste for seasoning. Spoon into a serving bowl and sprinkle with the chives.
Nutrition Analysis: 310 cal, 23 g fat, 20 mg chol, 270 mg sodium, 23 g carbs, 3 g fiber, 1 g sugar, 3 g protein.
The author of more than a dozen cookbooks to date, Gluten-Free Living Contributing Editor Jackie Mallorca’s titles include The Wheat-Free Cook and Gluten-Free Italian