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Method
Make it happen
- 01
Scrub or peel potatoes as required and simmer in lightly salted water for 15–20 minutes until tender when pierced; drain and allow steam to escape.
- 02
Dice the cucumber and squeeze it gently in a clean tea towel to remove excess water.
- 03
Mix yoghurt, herbs, lemon and mustard; fold through cooled potatoes, cucumber and onions.
- 04
Fold in the remaining fresh vegetables and herbs, then divide between four plates; serve warm or refrigerate promptly for a chilled salad.