Mint and Preserved Lemon Potato Salad | Portion Pak

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