Cypriot Potato Salad
DOWNLOADWe Have What You'll Need:
• 2 pounds baby Yukon gold potatoes
• 1 teaspoon salt, plus more for seasoning
• 1 lemon, finely zested
• 1/4 red onion, finely sliced
• 1/3 cup kalamata olives, roughly chopped
• 2 tablespoons capers, drained and rinsed
• Handful of fresh mint leaves, finely chopped
• Handful of fresh cilantro, finely chopped
• 1 teaspoon dried oregano
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper
Directions
1. Cut potatoes into halves creating 2-inch size pieces.
2. Bring a large saucepan of water to a boil. Add 1 teaspoon salt and the potatoes to the pot and boil for about 12 minutes or until they are tender. Drain and place in a serving bowl.
3. Add the remaining ingredients, along with 1/4 teaspoon salt and a good grind or two of black pepper. The salad can be eaten hot, cold or at room temperature. But make sure to toss the potatoes in the dressing while they are still warm so they can absorb the flavors.
Enjoy!
