ingredients

600 g small firm-fleshed potatoes
1 cucumber
1/2 red onion
100 g of fresh Sainte-Mure
300 g Greek yogurt
1 beautiful garlic clove
Fresh mint
1 tuft of flat parsley
1 beautiful lemon
Espelette pepper
3 tbsp. to s. olive oil

Equipment

1 board 1 knife
1 large hollow dish
1 garlic press

Steps

Step 1

In advance : cover the potatoes with cold water, salt. Heat, cook approx. 10 min with small broths. Drain, let cool, peel, cut into slices.

2nd step

Assemble : slice 2/3 unpeeled cucumber into thin slices. Cut the cheese into thin slices. Peel and slice the red onion very thinly. Arrange potato, cucumber, cheese and onion in the hollow dish.

Step 3

For the sauce : cut the remaining cucumber into minidés, put them in a bowl with 1 good pinch of Espelette pepper; let stand 5 min. Add yogurt, lemon juice, pressed garlic, oil, 2 tbsp. to s. curved mint chopped very thin and as much parsley, salt. Mix. Taste, adjust if necessary seasoning salt, lemon and pepper. Present next to the salad.

tips

Onion . 1/2 red onion is enough if it is spicy. For the most delicate palates, prefer a sweet onion whole Cevennes: little spicy, slightly sweet, it adds just enough crispness and vivacity to balance the softness of the potato.

Variant . Replace the mint with dill or coriander.