1 of 7 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (114g) Recipe makes 2 servings
Calories 139
Calories from Fat 61		(44%)
Amount Per Serving		%DV
	Total Fat 6.9g	10%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 152mg		6%
Potassium 433mg		12%
Total Carbohydrate 17.8g		5%
	Dietary Fiber 2.3g	9%
	Sugars 0.8g
Protein 2.1g		4%
detailed view... how is this calculated?

people who like this recipe also like:

Fish Fillets With Feta and Tomatoes

By: Engrossed

Moroccan Lamb Chops With Cumin/Paprika Salt

By: Beautiful BC

Best Ever Lasagna

By: ~Nimz~

Old Bay Potatoes

By: gingerkitten D

Greek Pita Sandwich With Italian Dressing

By: Pneuma

Chef Flower's Potato Salad - Kibrisli Patates Salata

Recipe #282409 | 35 min | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Chef floWer
Jan 29, 2008

This is my mother’s recipe, she always makes it if we had a barbeque. All my relatives have a different version of Patates Salata, some add lemon juice instead of vinegar. Others relatives add beetroot/beet or fresh parsley or fresh mint or onions. This is the way I like it, quick, simple and mums recipe.

SERVES 2 (change servings and units)

Ingredients

200 g potatoes, peeled
1 tablespoon olive oil
1 tablespoon white vinegar
1 teaspoon dried mint
1/8 teaspoon salt, to taste
1/8 teaspoon ground black pepper, to taste

Directions

1
Cut potatoes into 1 inch/2.5 cms cubes and boil for 20-15 minutes, or until tender. Drain potatoes then place in serving bowl.
2
Add olive oil, white vinegar, dried mint, salt and black pepper, to the potatoes, mix well.
3
Allow potatoes to cool down, then you could serve or you can cover and refrigerate up to an hour before serving.
4
Enjoy.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Candy Apple Milkshake

Sweet and Spicy Tomatoes

Easy Orange Margarita

Sugar, Salt & Vinegar Red Tomatoes

Curried Carrot and Coriander Soup

Featured Reviews for This Recipe

From: Diana #2

On Oct 4, 2009

I thought this was very nice. So simple yet very flavourful. I used crushed red peppercorns in place of the black pepper. I served it at room temperature since it's a little cool today. I will try it 'hot' as a side to a meat entree one day soon. Thanks Flower for a lovely addition to my salad collection. Made for the Auzzie/NZ Recipe Swap #33

0 people found this review helpful

Was this review helpful to you? YES | NO

From: morgainegeiser

On Mar 8, 2009

This was very quick and easy. The flavor was fresh and light, would be good foor a warm summers day. However, on a cold, rainy day I felt it needed a little more punch - we actually heated it up and enjoyed it better that way.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: katia

On Dec 30, 2008

Wordeful salad! I believe that often the taste is in the simple things. This is an example! I used fresh olive oil from this year's harvest. I had never tried mint in a potato salad but this is so good. Thanks for a wordeful recipe! Made it for the 12 Days of Christmas Swap.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: French Tart

On Mar 13, 2008

Just how I remembered them when I lived in KKTC! I used to add lemon juice sometimes as well, or in place of the white vinegar. A lovely recipe, and I hope you don't mind Rose, but my new spuds were so fresh and nice - I left the skins on them! Another Cypriot classic that I love to eat - thanks for posting the recipe. FT