Tomato Salad with Cucumber and Potatoes

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

First you put on the potatoes and make jacket potatoes.
In the meantime, wash and quarter the tomatoes, peel the cucumber in quarters lengthways and cut into similar sized pieces. Finely chop the shallot and put all in a bowl.
When the jacket potatoes are ready, cut them into bite-sized pieces and add them to the bowl. These can still be warm, they don`t have to cool down.
Then add oregano, olive oil and season with salt and pepper to taste. You don`t need vinegar for this recipe. Better a little more olive oil.
Goes well with fried meat as a side dish. Very tasty with a fresh white bread.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.