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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
Yield: 6
Ingredients
500g new potatoes
1 tsps coriander seeds, crushed
olive oil
lemon juice
salt
Instructions
Boil the new potatoes until tender. Drain.
Cut some of the potatoes in half, and some of them, crush gently with a fork.
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.
Pour the dressing over the potatoes whilst they're still hot and toss gently to coat them all.
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Michelle lives in London with her husband, son, and cat named Pumpkin. She started The Purple Pumpkin Blog in 2011 and the idea behind the blog is simple - Cook, Create, Celebrate! Michelle shares delicious recipes and creative ideas for all seasons, holidays, parties, & Disney! She thinks up the ideas so you don’t have to!
March 26, 2014 @ 9:06 pm
Potato salad is one of my favourite things in the world and if I skip the olive oil *sigh* this could be diet friendly!
March 29, 2014 @ 7:08 pm
This was a treat for me – I put olive oil in a spray and squirt a little bit over salad etc – so that I get the flavour but not all of the calories!