Patatosalata – Cypriot Potato Salad (Πατατοσαλάτα)
Patatosalata – Cypriot Potato Salad (Πατατοσαλάτα)
This is a classic Cypriot-style potato salad that’s fresh, zesty, and full of herbs. Baby potatoes are tossed in lemon juice, garlic, extra virgin olive oil, and a medley of parsley, coriander, and mint. It’s light but satisfying, perfect alongside grilled meats, fish, or as part of a meze spread. Best enjoyed slightly warm or at room temperature so the potatoes soak up all the vibrant flavours.
Ingredients
Method
- Bring a large pot of water with 2 tablespoons of salt to a boil. Add the potatoes, return to a boil, then reduce to a simmer. Cook for 10-15 minutes, until fork-tender but still holding their shape. Drain and allow to cool slightly.
- Meanwhile, in a large salad bowl, combine the spring onions, parsley, coriander, garlic, lemon zest, lemon juice, dried mint, and olive oil. Mix well to form the dressing.
- Quarter the slightly cooled potatoes and add them to the bowl. Gently toss until evenly coated.
- Season with salt flakes and freshly cracked black pepper. Adjust to taste.
- Serve warm or at room temperature.
Notes
If making ahead, leave out the spring onions and fresh herbs until just before serving to keep their flavour and colour bright.
