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Cyprus potato salad recipe

Cyprus potato salad recipe

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Potato salad

Try this warm Cyprus potato and tomato salad with feta and oregano for a classic taste of the Mediterranean!

7 people made this

IngredientsServes: 4

  • 4 large Cypriot potatoes, scrubbed and diced
  • 1 large onion, halved and thinly sliced
  • 2 cloves garlic, sliced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 tablespoons extra virgin olive oil
  • 400g tin chopped tomatoes
  • sea salt and black pepper
  • 1 bunch fresh oregano or flat leaf parsley
  • 2 tablespoons red wine vinegar
  • 250g baby spinach
  • 100g feta cheese

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Place the potatoes in a pan and cover with salted water then bring to the boil and simmer for 4 minutes until tender then drain and cool.
  2. Heat the olive oil in a large sauté pan and fry the potatoes until golden. Remove from the pan and set aside.
  3. Fry the onions, garlic and spices until lightly golden.
  4. 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.
  5. 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.
  6. Pour into a serving dish then crumble the feta cheese on top, sprinkle some olive oil, black pepper and more fresh herbs
  7. Serve with some crusty bread.

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Slice onions as you like them, fry gently but well with a pinch of sugar in olive oil.
Add either tomato puree or fresh , skinned tomatoes( for fresh use 2x onions, for puree use half the amount of the onions.) Fry gently but very well, until the oil and tomato merges and is obviously cooked.
Then add a large dash of Commanderia ( usually half a wine glass to 2 medium sized onions) Then season sparingly with mixed herbs, celery salt and pepper. Add a stock cube and water. Cook for a further 10 minutes, or all day. Taste and adjust. mmmm


Four tomatoes, sliced in segments (must be hard, salad tomatoes.

One sliced onion
1/2 sliced cucumber
Some olive oil
lemon juice
chopped parsley and /or coriander
Sliced feta cheese (a white, salty cheese made with goats milk)
Salt, pepper. and oregano seasoning

Mix the ingredients together and spread the oil over them. Sprinkle some salt, pepper and oregano.

Try potato salad with Mediterranean sizzle

Cypriot-style potato salad made with olives, lemon, mint and olive oil offers a taste of the Mediterranean. (Gretchen McKay/Pittsburgh Post-Gazette)

Now that it’s almost officially summer, chances are you’re dusting off the grill for a cookout. If you’re looking to spruce up your side dishes with a more global focus, consider Yasmin Khan’s lush new book, “Ripe Figs.” It takes readers on a culinary journey through the Mediterranean, with seasonal vegetable-forward dishes from Turkey, Greece and Cyprus that would add flavor to any cookout, picnic or barbecue.

This easy potato salad is a regional specialty of Cyprus. Traditional potato salad is made with mayonnaise and hardboiled eggs, but here, olives, lemon, capers and fresh herbs give it a zesty lift. It’s just as good served with grilled meats or fish.

The original recipe calls for Cypriot potatoes, or potatoes from Cyprus — no easy find. Instead I used baby Yukon gold potatoes. Capers add a salty, lemony bite.

However you enjoy the salad — it can be eaten hot, cold or room temperature — you’ll want to toss the potatoes in dressing while warm so they absorb flavors.

Cypriot Potato Salad

“Ripe Figs: Recipes and Stories from Turkey, Greece and Cyprus” by Yasmin Khan (W.W. Norton, $35)

2 pounds new potatoes

1 teaspoon salt, plus more for seasoning

Finely grated zest from 1 medium unwaxed lemon

¼ red onion finely sliced

⅓ cup kalamata olives, roughly chopped

2 tablespoons capers, drained and rinsed

Handful of fresh mint leaves, finely chopped

Handful of fresh cilantro, finely chopped

1 teaspoon dried oregano

3 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

Salt and freshly ground black pepper

Peel potatoes or leave the skin on. Cut potatoes into large (2-inch) chunks. (I used halved unpeeled baby potatoes.)

Bring a large saucepan of water to a boil. Add 1 teaspoon salt and the potatoes to the pot and boil for about 12 minutes or until they are tender. Drain and place in a serving bowl.

Add the remaining ingredients, along with 1/4 teaspoon salt and a good grind or two of black pepper.

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My Dad recently had a heart attack so I was looking for low-fat recipes for a family dinner. This one was great and everyone raved about how fresh tasting it was!

Dill *and* cilantro worked for me =) We love it

I'm sorry folks, but I thought this was AWFUL. I've never been disappointed in a recipe from this site until now. I would say that the combination of the potatoes, peas, carrrots, etc. was good, but the choice of herbs for the dressing was not. If I made it again, I would use dill and/or tarragon instead of cilantro. It might be worth trying again that way. I don't want to give up too easily!

Although a couple of people at a Memorial Day function asked for the recipe, but I had to really doctor it up. I recommend adding onion and garlic, and extra lemon juice. I added garlic and extra lemon juice and extra cider vinegar (but we were on a boat and ran out--could have used more. ).

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The absolute best potato salad! I actually won a contest with this recipe at my sons school. Even the kids thought it beat their Mom's! I make no other recipe and have been claiming this as my own for years now!

I made this last July 4th and it was delicious. The pickle juice over the warm potatoes made it especially tasty and moist. I am going to make it again for Labor Day weekend.

I never met a potato I didnt like. Summer entertaining is a joy knowing that basics like potato salad will please your guests. When I read the description of this recipe I knew it would be a winner. Drizzling sweet pickle juice over the warm potatoes is the secret to this delicious salad. Im a fan of sweet pickles, and this potato salad opts for buttermilk rather than vinegar to give it a little acidity. I used Yukon Gold rather than red-skinned potatoes. Give it a blue ribbon. I would definitely make it again.

A good basic recipe, but I did tweak it a bit. I didn't peel the potatoes, and I added more pickles and celery. I think that 2 eggs is plenty, or I might omit them next time. I tossed in a small jar of pimentos for color, and used some fresh dill. I added a good amount of red wine vinegar to the warm potatoes along with the pickle juice and used a lot more salt and pepper than called for. Light mayo works well. Yummy!

This is the only potato salad recipe I make anymore. Don't bother peeling the spuds. Be liberal with the pickle juice, pickles, celery & eggs. Skip the onion. Increase the sauce half-again (double if you accidentally tossed 5 lbs of potatoes in your pot instead of only 3-1/2). MMM. making it for Easter this year!

This is our all time family favorite. usually served with our summertime lobster or ribs on the barbecue. We are often asked for this recipe by guests.

This is my fav classic potato salad. Sure I can sub sour cream/creme fraiche/yougurt for the butter milk with ease. Add more or less onions/celery sweet/dill pickles. The point is the recipe gives you a great technique to fly on your own. It'll be back on my Memorial Day menu this year to start the summer off right.

This potato salad has become my signature summer salad. To add more flavor, I usually add a little cooked, crumbled bacon and chopped fresh dill. I only peel about half of the potatoes and mash a few of them with a fork if the salad seems a little too juicy.

I thought that this was a pretty tasty potato salad. I made it for a tailgate party and it was a big hit. My only complaint is that the dressing seemed a bit too thin. next time I may bump up the mayo and cut back on the buttermilk and pickle juice. I'll add more onion and celery too. I like crunch in my salad. Otherwise, this will be my go-to potato salad recipe from here on out.

This potato salad was a hit at my last barbecue. I used 1 cup of LIGHT Mayo (instead of regular mayo and buttermilk) No one was able to tell that I used Light Mayo instead of regular - still very creamy. I used sweet pickle relish if not enough pickle juices I added some apple cider vinegar. This is my go to recipe for classic potato salad.

Used Yukon Golds instead of red potatoes and wound up using a bit more buttermilk in the dressing, but otherwise followed the recipe. My boyfriend said it was the best potato salad I've ever made and my guests raved. If you are looking for a classic potato salad, this is it!

This potato salad is one of the best I have ever tasted or prepared. For those who feel that it is too wet, just refrigerate and wait for 2-3 hours. Those potatoes absorb all of the juice, no problem. Don't change a thing - just enjoy the best!

I really liked this version of potato salad. I am a sweet pickle fan, but my husband isn't. He thought it was good, but likes my other potato salad recipe better. Overall - pretty good, easy to make and very creamy!

Great summertime favorite& reminds me of deviled eggs gone potato salad! Loved the flavor1

currently a student at the CIA, and thought the recipe was outstanding. made it for a barbeque and doubled the recipe pickle juice gave it extra great flavor

Great recipe for classic potato salad. I like to sub some dill pickles for some of the sweet pickles.

Made half-recipe to go with the cherry cola ribs. Had to substitute Yukon golds and seeded mustard -- and as usual buttermilk (never have it when you need it). The ongoing marital pickle fight caused me to compromise -- I used the juice, but left out the pickles. Still yummy and even prettier with the mustard seeds throughout.

This is an excellent recipe. I forgot the buttermilk, unfortunately, but compensated with extra mayo and a few dashes of white wine vinegar. Excellent.

Many people won't believe me, but my family has always kept the mayonnaise jar in the cabinet, not the fridge. It will not spoil due to the vinegar content. We love mayonnaise and no one in my house has ever gotten sick from room temperature mayo.

Pretty bland. Maybe I did something wrong but it seemed like the potato to celery/pickle/red onion ratio was way off. There are so many great recipes I would not bother to make this again.

A tasty salad but it did become a bit soupy as mentioned by previous cooks but it was anything but bland. a nice combination of onion and celery crunch and flavor. and a tangy zip..well received by our guests at our B-B-Q. will make again but will hold back a bit on the pickle juice and buttermilk

Not even worth one "fork." Bland and flavorless. In fact, only the red onion actually contributed any flavor. In the future, Iɽ skip the sweet pickles and juice entirely, drop the buttermilk, use more mustard, add cayenne pepper. Actually, Iɽ scrap this recipe completely and use one that tastes good.

We do a different version of potato salad in Cyprus. We dice boiled potatoes when cool. Dress it with virgin olive oil and lemon juice. Add chopped fresh mint leaves. Decorate with slices of hard boiled eggs (if u like), black olives, chopped spring onions. Cypriots love a can of tuna or sardines with this potato salad on hot summer days.

I made this for the 4th of July and it was very well received. De-LISH!! It even tastes better the next day after a night in the fridge!

This may very well be my favorite potato salad recipe. It's very traditional with the sweet pickles giving it a nice twist. It's always well received by my diners.

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Simple & Classic Potato Salad

A classic potato salad is one of those dishes that everybody should know how to make. It is ideal for BBQs, parties, sandwich fillings and a whole host of other culinary occasions. So, we’ve created a simple and tasty potato salad recipe for you to get stuck into.

This is the latest in our series of tasty recipes that feature just 7 simple ingredients. They are all super tasty and can be made by people of any cooking ability.

You could swap the large potatoes out for new baby potatoes if they were nicely in season for an even better result. Either way, you are in for a serious treat with this dish.

Classic Potato Salad: Ingredients

  • Potatoes
  • Mayonnaise
  • Wholegrain mustard
  • Spring onions (green onions)
  • Red Onions
  • Capers
  • Gherkins

Wash the potatoes thoroughly and leave the skins on. This adds a lovely texture to the potato salad. Cut them into even sized cubes, to ensure that they all cook evenly. This is really important.

Pop the potatoes into a large pan and bring them to the boil gently. The key is not overcooking them. Test with a knife to see when they are soft through to the middle.

Add the chopped gherkins, green onions and chopped red onions into a large bowl. Try chop them all as fine as you possibly can.

Add a large dollop of wholegrain mustard.

Before mixing up all that goodness, finish with a couple of spoons of mayonnaise.

Once you have thoroughly strained the potatoes, add them to the mixture.

This is the stage where you can adjust the seasoning to your own tastes. Add more of the mustard, capers or mayo as you see fit.

Serve up the potato salad with some extra chopped green onions on top for a bit of extra colour.

You will never need another classic potato salad recipe now. Sorted for life.

If you likes this recipe check out our Big 7 Food Instagram account for more of the same.

Hellenic Republic’s Cypriot grain salad

Hellenic Republic's popular Cypriot grain salad is packed with protein-packed lentils. Photo: Guy Evans Difficulty Easy Dietary Egg-free

A delicious nutty, grainy salad. Freekah is a nutritious grain made from roasted green wheat grains. You can substitute whole wheat, cracked wheat or quinoa.

1. Choose the right variety of potato

You don&rsquot need me to say that home-grown will always taste best, but the key rules to follow are to choose either salad potatoes or a waxy, early variety.

Salad potatoes can be new or maincrop potatoes, including Charlotte and Pink Fir Apple. These have a slightly thicker skin than new potatoes, but share the same texture and full flavour. New potatoes are traditionally harvested in spring and early summer. Varieties perfect for potato salad include Maris Bard, Maris Peer, Rocket, Kipfler and Belle de Fontenay.

Lamb & Watermelon Salad: A Perfect Summer Recipe

Each week for the month of June, London Cypriot TV Presenter and Author, Tonia Buxton, will be taking readers of My Cyprus Insider on a tantalising journey as she presents some of her favourite recipes inspired by the unique and wonderful flavours of Cyprus. First up, a delicious lamb and watermelon salad!

Tonia says…
“In the height of summer there are so many watermelons in Cyprus, and us Cypriots also love our lamb so I wanted to make a salad that would incorporate them both. When I’m hot, I love to eat salads so this was perfect for me and also so quick to do.”

Serves 4
Ready in: 10 minutes

4 x 100g lamb steaks
Sea salt & black pepper
2 tsp ground cumin
1 tsp ground turmeric
2 tbsp. olive oil
2 tbsp. sesame seeds
2 tsp honey
75g rocket leaves
1kg watermelon, peeled and cut into chunks
1 small red onion, halved & thinly sliced
1 small pack parsley
Juice of 1 lemon.
A drizzle of pomegranate molasses (optional)

  1. If you have time, it’s good to rub the lamb steaks with a little olive oil & the spices a few hours before or over night.
  2. Heat 1tbsp olive oil in a non-stick pan and cook the lamb for 3 minutes on each side.
  3. Turn off the heat, add the sesame seeds and honey to the hot pan, coat the lamb well.
  4. Mix the rocket, watermelon, onion and parsley together, then divide onto 4 plates.
  5. Slice each steak and place on top of the salad. Drizzle with pan juices and lemon juice. Serve immediately.

Tonia’s handy tip: If watermelon is not your favourite fruit, you can always substitute it in this dish with figs!

You can enjoy Tonia’s recipes each week on My Cyprus Insider throughout June.
Images and recipes can also be found in the book, Eat Greek For a Week by Tonia Buxton (Blink Publishing).