Cucumber and potato salad

4 large potatoes (about 1 1/2 lb)
1/2 c. peanut or corn oil
5 hard-boiled eggs, yolks and whites separated
1/2 c. smooth or crunchy peanut butter
1 tsp salt
1/2 tsp pepper
2 tbsp lemon juice
1/4 c. water
3 c. peeled and thin-sliced cucumbers

Peel and slice potatoes into long, thin pieces. Fry in oil until brown and soft. Drain well, set aside.
Make the sauce by mixing egg yolks, peanut butter, salt, pepper, lemon juice, and water.
Slice egg whites, mix with cucumbers, potatoes, and sauce. Serve at room temperature.

Dan’s note: This was mostly great, but a few times I’d get a bit of something that was really bitter and metallic and bad. I don’t know what it was. … look out for that.

Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo, p. 185-186