Indian-Style Potato and Cucumber Salad
Peel the potatoes, rinse and cook in plenty of boiling salted water approximately 25-35 minutes. Heat the vegetable broth and season with lemon juice, turmeric, pepper, cayenne pepper, coriander and salt and add sugar to taste. Drain the potatoes and allow to evaporate. While still warm cut into small cubes and place in a bowl. Pour the hot marinade over the potatoes and allow to cool, stirring occasionally.
Rinse the cucumber, cut in half lengthwise, scrape out seeds with a spoon, cut the flesh into small cubes and add to the potato cubes. Chop the mint leaves and stir in. Serve on lettuce leaves.