6 Iceberg lettuce leaves
1 New onion
4 Firm-fleshed potatoes
2tbsp. chopped flat leaf parsley
1tbsp. lemon juice
4tbsp. olive oil
2tbsp. Stirred yogurt
Freshly ground pepper
Wash the cucumber without peeling it, then remove the ends. Cut it into very thin slices, ideally with a mandolin. Sprinkle them with fine salt, leave to drain for 30 minutes.
Meanwhile, peel the potatoes, then dice them. Cook them in boiling salted water for about 12 min. Drain them, let them cool down.
Gently squeeze the cucumber to remove as much water as possible, then mix it in a bowl with the chopped spring onion, the potato slices, the iceberg lettuce leaves cut into thin strips and the diced tomato.
In a bowl, combine the lemon juice, mustard, yogurt, salt and pepper. Emulsify with olive oil, then pour over salad and mix gently. Sprinkle with chopped flat-leaf parsley and serve immediately.
Tips and advice for cucumber salad:
Add a few diced Granny Smith apples for a nice contrast of sweet and savory textures and flavors.