• 800 grams main crop or Russet Potatoes
  Rinse the potato cubes to remove any excess starch.
• Then place in a medium saucepan and cover with enough cold water to come 2cm above the level of the potato.
• Bring to the boil, then reduce the heat and simmer for 10-15 min until tender but not soft enough to fall apart. Drain and leave to cool to room temperature.

To make the dressing,

• 1 clove garlic, 1 tsp salt flakes, 1 tsp sweet paprika, 60 ml extra virgin olive oil, 60 ml lemon juice
  Place all the dressing ingredients in a small bowl and mix together well.
• 2 tomatoes, 1/2 brown onion, 30 g flat leaf parsley, 15 g mint
  Combine the potato, tomato, onion, parsley and mint in a bowl, pour over the dressing and gently toss to coat.
• This salad is best served while the potato is still lukewarm but it can be made ahead of time, refrigerated and served cold as well.