Instructions

1. Wash and rub the potatoes, then put them in a pan and cover with water. Add a little salt, bring to the boil and cook until tender. Drain, let it cool. If necessary cut them into bite-size chunks.
2. Meanwhile, cut the cucumber in half lengthwise, remove the seeds with a spoon and discard, then shred or grate it roughly. Sprinkle with salt and let it rest for 15 minutes, then squeeze the water out with your hands.
3. In a large bowl, toss the grated cucumber with the oil, yoghurt, garlic, lemon juice & zest.
4. Chop the herbs finely, add to the mixture, then season with salt and pepper.
5. Finally fold in the potato pieces.
6. Before serving, drizzle the top with extra olive oil and garnish with mint leaves.