Mint and Preserved Lemon Potato Salad

We like to make this salad a few hours to a day before eating it. This ensures the flavours blend beautifully and it can properly chill. 

Ingredients:

1kg of peeled Yukon Gold potatoes

1 lebanese cucumbers, cut into thick rounds

2 medium ripe tomatoes, diced

1 large sweet Italian pepper, diced

2 spring onions, thinly sliced into rounds

Juice from 2 lemons1/2

1 St Andrews Limes-preserved lemon,

flesh and skin chopped finely to yield 2 tablespoons. Be careful to remove any seeds

2 tablespoons olive oil

3 tablespoons fresh chopped mint

Salt and ground black pepper to taste

Method:

Boil peeled potatoes in salted water until tender. Allow to cool, then cut into chunks.Combine all of the ingredients in a large mixing bowl. Once all added lightly fold everything together. Taste and adjust salt. Potatoes like a lot of salt.Refrigerate for at least a few hours before serving.

Notes

This is also really delicious with feta cheese added.