Baked Potato Salad, Middle Eastern Style

Joni g sent me some shoarma mix from Israel, so I've been trying different ways to use it. This one worked really well (as did the roast of lamb I coated with it). Pets'r'us has a shaorma mix recipe on z 'Zaar (#44858) if you want to try this but can't get the mix. Prep time doesn't include cooling the potatoes.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 kg tiny new potatoes, scrubbed and halved (or quartered)
• 1⁄2 cup extra virgin olive oil
• 2  tablespoons  shoarma mix
• 1⁄4 cup white wine vinegar
• 2  spring onions, finely sliced
• 2  garlic cloves, minced
• 1  tablespoon  finely chopped mint
•  salt & freshly ground black pepper

Directions

1. Preheat your oven to 200°C.
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.