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Minted Potato Salad

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Serves: 4
Ingredients:
600g / 1 lb 5 oz chat potatoes, large ones halved
125g / 4 1/2 oz Greek-style yoghurt
1 Lebanese cucumber, grated and squeezed dry
15g / 1/4 oz mint leaves, finely chopped
2 garlic cloves, crushed
Method:

Boil or steam the potatoes for 10 minutes, or until tender. Allow to cool.

Mix together the yoghurt, cucumber, mint and garlic and toss through the cooled potatoes. Season well.


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