Porcini Mushroom, Potato, and Feta Salad with Cucumber Citronette

Peel the cucumber, cut it in half lengthwise, scoop out the seeds inside, then blend it with the juice of 1/3 lemon, 3 1/2 tablespoons of oil, and a pinch of salt and pepper. Wash and thinly slice the potatoes; parboil them and remove them as soon as the water returns to a boil. Heat a drizzle of oil in a non-stick pan and sauté the potatoes over low heat for 5 minutes per side until they turn golden; season with salt and dry off any oil.

Cut the feta into cubes and dress it with half of the cucumber citronette. Wash, brush off, and thinly slice the mushrooms; dress them with a drizzle of oil, a few chopped marjoram leaves, a pinch of salt, and some freshly ground pepper. Place the potatoes in dishes, top with a few feta cubes and the mushrooms, dress with more citronette, and garnish with fresh marjoram leaves.