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.
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
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.
This is also really delicious with feta cheese added.