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Potato, Mint and Olive Salad

 

INGREDIENTS

 

20 chat potatoes
1 cup olives
I cup mint leaves
2 tbs chopped coriander
1/4 cup olive oil
2 tsp salt

METHOD


Boil potatoes in water until tender,  8 minutes
Drain and cool in fridge 1 hour
Chop potato and add other ingredients,  stir through and serve 

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