Potato Salad with Cucumber

"To make a good salad is to be a brilliant diplomatist-the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar."

Oscar Wilde (1854-1900), Anglo-Irish playwright, author

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This side dish goes excellently with Lamb Chops with Olive Salsa.

Prep Time: 20 minutes Serving Size: 2

3 potatoes (1 pound) 1/4 cup plain yogurt 1 clove garlic, mashed into paste with 1/4 teaspoon salt	1 tablespoon mint, chopped 1 small cucumber halved lengthwise, seeded and cut into 1/4 thick slices kosher salt and fresh cracked black pepper
Gently boil potatoes in a pan with 1-inch of water to cover until just tender, 8 to 10 minutes. Drain in a colander and rinse with cold water to stop the cooking. Drain well. Mix yogurt, garlic paste and mint in the bottom of a medium-sized bowl. Add cucumbers and potatoes to mixture and blend gently. Season with salt and pepper.

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