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

The Purple Pumpkin Blog
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 98 kcal

Ingredients
  

  • 500 g 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.
  • Serve hot or cold as part of a meze.

Nutrition

Serving: 1 | Calories: 98kcal | Carbohydrates: 18g | Protein: 2g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 106mg | Fiber: 2g | Sugar: 1g

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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