Potato Salad

Cook the potatoes in boiling salted water until just cooked. Do not overcook, a fork should easily go into the potato but it should not fall apart.

Drain the potatoes and set aside to cool.

While the potatoes are cooking, put the lemon juice, olive oil and salt into a serving bowl. Mix together with a fork.

Peel the onion and cut it into quarters, lengthways. Now slice the onion thinly and add it to the dressing in the bowl. Mix together with a fork and leave to rest. This will take the edge off the onion and make it more paletable.

Once the potatoes have cooled. Peel the skin off and cut them roughly into 1cm cubes. Try and do this while the potatoes are warm.

Add the cubed potatoes to the onion and dressing and gently mix together. If the potatoes are warm they will absorb more flavour.

Cut the tomato into small cubes and add this to the salad along with chosen vegetabes cut small and the sumac.

Gently stir to mix and serve.

Fresh herbs can also be added.

If you are planning to serve this salad with meat it is nice to replace the sumac with ground cumin. Add it to the dressing but don't add any herbs.