Chef Devan Rajkumar‘s tangy and herbaceous salad is full of flavour and can be made ahead when entertaining.
Pickled cucumber salad with confit potatoes
Prep time 10 minutes
Cook time 1 hour, 10 minutes
Yield 4
Ingredients:
Cucumber salad
3 English cucumbers
Dressing
3/4 cup dill pickle juice
1/4 cup olive oil
1/4 cup yogurt
1 tsp Dijon mustard
1/4 tsp salt
1/2 tsp fresh cracked black pepper
Confit potatoes
1 kg fingerling potatoes
1/3 cup olive oil
2 cloves garlic, smashed
2 sprigs thyme
2 sprigs rosemary
2 tsp sea salt
Method:
Preheat oven to 350 F.
Halve potatoes lengthwise. Combine all ingredients for potatoes in a bowl and mix well.
Place on a baking tray lined with parchment paper and bake for one hour and 10 minutes, occasionally stirring.
Combine all ingredients for the vinaigrette in a bowl and mix well. Set aside until required.
Slice the cucumbers on a bias, into spears or however one desires. The key is to allow the pieces to soak in the marinade for 20 to 30 minutes before serving.
Courtesy Devan Rajkumar
@chefdevan