Chef Flower's Potato Salad Kibrisli Patates Salata

Discover the bold, Mediterranean flavors of "Chef Flower's Potato Salad Kibrisli Patates Salata," a vibrant twist on a classic side dish inspired by Cypriot cuisine. This colorful potato salad features tender chunks of perfectly cooked potatoes mingling with tangy capers, briny green olives, and thinly sliced red onions for a delightful crunch. Tossed in a zesty dressing of olive oil, fresh lemon juice, white wine vinegar, and a hint of ground cumin, every bite sings with citrusy brightness and a warm, earthy undertone. Fresh parsley adds a fragrant, herby finish, making this dish perfect for summer gatherings, barbecues, or as a flavorful accompaniment to grilled meats and seafood. Ready in just 35 minutes, this versatile potato salad can be served warm or at room temperature, ensuring its place as a standout on any table.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 800 grams Potatoes
• 1 large Red onion
• 20 grams Fresh parsley
• 60 ml Olive oil
• 30 ml Fresh lemon juice
• 15 ml White wine vinegar
• 2 tablespoons Capers
• 50 grams Green olives (pitted)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Ground cumin

Directions

Step 1

Peel the potatoes and cut them into bite-sized chunks (about 2-3 cm).

Step 2

Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to medium and simmer for 15-20 minutes or until the potatoes are tender but not falling apart. Test doneness with a fork.

Step 4

While the potatoes cook, thinly slice the red onion and chop the fresh parsley finely.

Step 5

In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, ground cumin, salt, and black pepper to create the dressing.

Step 6

Drain the cooked potatoes and allow them to cool slightly for about 5 minutes.

Step 7

Transfer the warm potatoes to a large mixing bowl. Add the sliced red onion, chopped parsley, capers, and green olives.

Step 8

Pour the dressing over the potatoes and gently toss everything together to ensure even coating. Be careful not to break the potato chunks.

Step 9

Taste the salad and adjust salt, pepper, or lemon juice as needed.

Step 10

Let the salad sit for at least 10 minutes at room temperature to allow the flavors to meld. Serve warm or at room temperature for the best taste.

Nutrition Facts

Serving size	(1147.4g)

Amount per serving	% Daily Value*
Calories	1410.4

Total Fat 65.4g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 5.4g
Cholesterol 0mg	0%
Sodium 3565.7mg	0%
Total Carbohydrate 190.3g	0%
Dietary Fiber 23.5g	0%
Total Sugars 16.9g
Protein 23.5g	0%

Vitamin D 0IU	0%
Calcium 242.1mg	0%
Iron 12.3mg	0%
Potassium 4756.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.8%

Protein: 6.5%

Carbs: 52.7%