Cypriot Potato Salad

Home » COOK » Cypriot Potato Salad

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


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


  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.

Did you make this recipe? Share it!

Tag The Purple Pumpkin Blog on Instagram with the hashtag #TPPBRecipes!

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.

Please share this post with your family and friends on social media – just use the buttons below! Your shares are how The Purple Pumpkin Blog grows and I am sincerely grateful every time you share something. ♥