Patatosalata - Cypriot Potato Salad

INGREDIENTS

800g baby potatoes, peeled
2-3 spring onions, finely sliced
1 handful, about 1/8 cup finely chopped fresh parsley
1 handful, about 1/8 cup finely chopped fresh coriander
1-2 garlic cloves, grated
1 tablespoon lemon zest, grated
60ml lemon juice
1 teaspoon dried mint
75ml EVOO
salt flakes
freshly cracked black pepper

METHOD

In a large pot, bring water and 2 tablespoons of salt to a boil. Add the potatoes to the boiling water and return to a boil. Reduce the heat to a simmer and cook for 10-15 minutes or until the potatoes are fork-tender but still hold their shape. Avoid overcooking. Once cooked, drain the potatoes and allow them to cool slightly while you prepare the dressing.

In a large salad bowl, combine the sliced spring onions, chopped parsley, chopped coriander, grated garlic, lemon zest, lemon juice, dried mint, and extra virgin olive oil. Mix well to incorporate.

Add the slightly cooled, quartered potatoes to the dressing. Gently toss until the potatoes are evenly coated with the dressing. Season with salt flakes and freshly cracked black pepper to taste. Adjust as needed.

Enjoy the potato salad warm or at room temperature.

Note: If not serving immediately, reserve the spring onions and fresh herbs and add them to the potatoes once cooled and ready to serve to maintain their freshness and vibrant appearance.