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Cypriot Potato Salad
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Cypriot Potato Salad (Patatosalata)

Course Side Dish
Servings 4
Author Christina Loucas, author of 2022 Shortlisted cookbook, Cyprus Cuisine

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.