“I am told by my mom that when my grandparents left to tend the animals in the fields, they would often take the ingredients for potato salad and make this on the side as they watched over the animals,” says Christina Loucas, author of 2022 Shortlisted cookbook, Cyprus Cuisine. “It was considered a “poor man’s” lunch, but the fact is that this salad is really delicious and healthy, and is one that we often make at home when craving something hearty, healthy and fast.
Cyprus is known for its potatoes because of the red soil in which they are grown. It is the soil that gives the Cyprus potato a unique rich, earthy and buttery taste. There are different varieties of Cypriot potatoes, but when I have seen them sold outside of Cyprus, particularly in the UK, they are often referred to as “Cypriot potatoes” and you can identify them by their dark brown spots and slightly reddish appearance. However, if you can’t find Cypriot potatoes that’s not a problem, and I have used fingerling potatoes as a substitute in the recipe. Another trick if you have the time is to smash the potatoes apart using a fork rather than dicing them. This will leave ridges in the potatoes, which help to soak up the dressing and make each bite that bit more flavourful.
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Cypriot Potato Salad (Patatosalata)
Ingredients
- 1 lb (450 g) fingerling potatoes (or another variety of small- to medium-sized potatoes)
- 1 cup (250 mL) diced celery (approx. 2 inches/5 cm thick)
- 1/4 cup (60 mL) diced celery leaves
- 1/4 cup (60 mL) diced spring onions
- 1/2 cup (125 mL) diced tomato
- 1/3 cup (80 mL) diced cucumber
- 4 hard boiled eggs cooled and diced
- 1/3 cup (80 mL) olive oil
- 1 1/4 tsp (6 mL) salt
- 1 scant Tbsp (under 15 mL) dried mint
- 2 1/2 Tbsp (37 mL) red wine vinegar
Instructions
- Boil the potatoes until cooked and let cool. Dice into large bite-sized pieces. Add potatoes to a large bowl and combine with all of the remaining salad ingredients. Toss together and enjoy.