This recipe is inspired by the simple thinking Arabian cuisine undertakes.
Potato salad = potato + salad.
Where ever did mayo get into the story?
1 large potato
1 medium tomato
1 Lebanese cucumber
1 cup chopped lettuce
1 spring onion, finely diced
1 medium finely grated carrot
2 small-med cloves garlic, crushed
5-10 sprigs fresh parsley, finely diced
salt, pepper, mixed spice, dried mint, olive oil, juice of half a lemon
Wash, peel and cube the potato.
Cook the cubes in boiling water, or in the microwave until soft.
Drain from the water and place in a bowl. Leave aside to cool.
Meanwhile, dice the tomato and cucumber.
Place all the vegetables into a serving bowl (including the garlic and parsley).
Add the salt, pepper, spices, and mint.
Toss until well combined.
Add a large drizzle of olive oil (or your favourite type) and the juice of half a lemon.
Add the potato when it has cooled, and toss until the potato is evenly coated with the spices.
Can prepare up to 30 minutes in advance, but no more so that the vegetables don’t droop!
If you leave out the salt and spices, you can leave the veggies in the fridge for up 4 hours.
Before serving, add the potato, spices, oil and lemon juice, then: