Ingredients

• 3/ 4 medium potatoes ( Boiled or baked in their jackets )

• 2 tablespoons lemon juice

• 2 tablespoons extra-virgin olive oil

• 1/2 teaspoon salt

• Freshly ground pepper, to taste

• 4 spring onions thinly sliced

• 1/4 cup chopped fresh mint

• 1 teaspoon Roasted and ground cumin

Preparation

1. Place potatoes in a large saucepan and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces. You can also bake the potatoes .

2. Whisk lemon juice, oil, salt and pepper and cumin powder in a large bowl. Add the potatoes and toss to coat. And refrigerate .

3. Just before serving, add spring onions and mint to the salad and toss gently.