for 2 person

Green dressing

125 g	plain organic cream cheese
1 bunch	flat-leaf parsley, roughly chopped
2 tbsp	white wine vinegar
1 tbsp	water
¼ tsp	salt

Potatoes

500 g	baby potatoes, halved lengthwise
	salted water, boiling
½	cucumber, quartered, thinly sliced
¼ tsp	salt
a little	pepper

Salad

2

eggs

How it's done

Green dressing

Puree the cream cheese, parsley, vinegar, water and salt.

Potatoes

Cook the potatoes in boiling salted water for approx. 15 mins. until soft. Drain the potatoes, add them with the cucumber to the dressing, mix and leave to cool, season.

Salad

Simmer the eggs in boiling water for approx. 7 mins., rinse in cold water, then peel. Slice the eggs in half, plate up with the potatoes.

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