Baked Potato Salad, Middle Eastern Style

• 1 12 kg tiny new potatoes, scrubbed and halved (or quartered)
• 12 cup extra virgin olive oil
• 2 tablespoons shoarma mix
• 14 cup white wine vinegar
• 2 spring onions, finely sliced
• 2 garlic cloves, minced
• 1 tablespoon finely chopped mint
• salt & freshly ground black pepper

1. Preheat your oven to 200C.
2. Take 2 tablespoons of the oil, and toss this and your potatoes in a large bowl.
3. Spread them on a baking tray, and sprinkle with the shoarma mix.
4. Bake in the oven for about 20 minutes, or until cooked through and golden.
5. Remove them and allow them to cool a little.
6. Mix the remaining ingredients together and pour over the potatoes;toss them gently to coat.
7. You can serve them now, or cool to room temperature.

potatoes, extra virgin olive oil, shoarma mix, white wine vinegar, spring onions, garlic, mint, salt

Taken from www.food.com/recipe/baked-potato-salad-middle-eastern-style-79175 (may not work)