- Cook the potatoes in a saucepan of lightly salted boiling water for 15 minutes or until tender.
- Drain and cool.
- Once cooled, peel the skins from the potatoes and cut into halves or quarters.
- Then Combine with the tomatoes, olives, spring onions, mint, parsley and coriander in a salad bowl.
- Mix the lemon juice and oil together.
- Pour over the potato salad.
- Season to taste with salt and pepper.