Cypriot Potato Salad

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This Cypriot Potato Salad can be eaten either hot or cold (as it seems many dishes for a Greek Cypriot Meze can be!)

Cypriot Potato Salad

Cypriot Potato Salad

Yield: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 500g new potatoes
  • 1 tsps coriander seeds, crushed
  • olive oil
  • lemon juice
  • salt

Instructions

  1. Boil the new potatoes until tender. Drain.
  2. Cut some of the potatoes in half, and some of them, crush gently with a fork.
  3. Whilst the potatoes are cooking, making a dressing by whisking together 1 part olive oil to 1 part lemon juice. Season with crushed coriander seeds and salt - this is all generally to taste.
  4. Pour the dressing over the potatoes whilst they're still hot and toss gently to coat them all.
  5. Serve hot or cold as part of a meze.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 98Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 106mgCarbohydrates: 18gFiber: 2gSugar: 1gProtein: 2g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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This dish would work so well for an Easter lunch and I’ve got a collection of Easter Recipes that you might like to try out – right-click and open them in a new tab to read next.

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