Cucumber and Potato Salad Serving Size - 8 Prepared By - Janine & Terry Recipe Rating
			4 large potatoes (about 1 ½ lbs) ½ cup peanut or corn oil 5 hard boiled eggs, yolks and whites separated ½ cup smooth or crunchy peanut butter 1 tsp salt ½ tsp pepper 2 Tbsp lemon juice ¼ cup water 3 cups thinly sliced English cucumbers - peeled.
			Peel the potatoes and slice into long thin pieces about 3 inches long and ½ inch wide. Fry slices in oil until they are brown and soft. Drain well and set aside. Salad Sauce: Crush the egg yolks and mix well with the peanut butter, salt, pepper, lemon juice and water. Slice the egg whites and mix them with the cucumbers, fried potatoes and the sauce. Adjust salt & lemon juice. Serve at room temperature.