Cypriot Potato Salad
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Cypriot Potato Salad
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.
plasticrosaries
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!
Michelle Ordever
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!