Cyprus Potato Salad Recipes
CYPRUS POTATO SALAD
Try Warm Cyprus Potato and Tomato Salad with Feta and Oregano for a classic taste of the Mediterranean
Provided by mustardcomms
Time 1h
Yield Serves 2
Number Of Ingredients 0
Steps:
- Place the potatoes in a pan and cover with salted water then bring to the boil and simmer for four minutes until tender then drain and cool.
- Heat the olive oil in a large pan and fry the potatoes until golden. Remove from the pan and set aside
- Fry the onions, garlic and spices until lightly golden.
- Place the potatoes back in the pan with the onions and add the tomatoes. Cook on a high heat to reduce the tomatoes slightly for about 3 minutes then add the spinach.
- Remove from the heat straight away and gently toss the spinach so that it just wilts then add the vinegar and some of the chopped oregano or parsley.
- Pour into a serving dish then crumble the feta cheese on top, sprinkle some olive oil, black pepper and more fresh herbs
- Serve with some crusty bread.
CYPRIOT STYLE POTATO SALAD
A quick and easy flavoursome Cypriot recipe, using fresh ingredients such as coriander, spring onion, mint and extra virgin olive oil
Provided by Fanoulla
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Wash, peel and cook the potatoes in salted water. When the potatoes are cooked thoroughly, drain away the water and add them to a large bowl
- Add the olive oil, lemon juice, mint, onion, coriander and tomatoes in with the potatoes. Add salt if you wish
- Mix all the ingredients together until everything is nicely coated with the olive oil and lemon juice
- Serve warm, or chill in the fridge for a gorgeous, fresh, zingy summer dish.
POTATO & BEETROOT SALAD ( CYPRUS DISH )
A delicious Cyprus salad. Potatoes, beetroot, olive oil and lemon juice are the main ingredients. You can be creative and leave behind or add any ingredients you like ( like tomato, cabbage or cucumber ).You can also use more olive oil or lemon juice if you want.
Provided by NanaGreekcook
Categories Potato
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Peel the potatoes and cut into cubes or thin slices.
- To boil fresh beetroot, the roots are placed in a pan of lightly salted water, covered and simmered for between 45 minutes and two hours, depending on their size. Small beets and minibeet varieties may cook in as little as 30 minutes. Large mature roots may take at least two hours to cook. After boiling, beetroot can be refreshed in cold water, which also cools them enough for the skins to be easily removed. Peel them and cut into small pieces. You can use pickled beetroot if you like.
- Add the chopped spring onion and sliced eggs.
- Mix these ingredients together and add the olive oil, lemon juice, vinegar and salt.
- Serve with feta cheese or cottage cheese.
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2015-09-16 Scrub the potatoes clean, then cook in a large pan of boiling salted water for 20 to 25 minutes, or until tender but still holding their shape. Drain …
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Servings 6Total Time 45 minsCategory SidesCalories 179 per serving
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Servings 6Total Time 45 minsCategory SidesCalories 179 per serving
- Scrub the potatoes clean, then cook in a large pan of boiling salted water for 20 to 25 minutes, or until tender but still holding their shape.
- Drain and set aside until just cool enough to handle, then slice into rough chunks, flaking away the skin as you go.
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