HomeRecipesSelin Kiazim’s Cyprus Potato Salad Selin Kiazim shares her recipe for a refreshing Cyprus potato salad with romaine lettuce, herbs, spring onions, lemon & olive oil “Cyprus potatoes are some of the best in the world due to the incredible red soil they are grown in. They have a great flavour and a waxy consistency that works especially well for potato salads, so I would recommend trying to hunt them down for this recipe. If you can’t find them, use another variety of waxy potato.” Serves 6-8 Ingredients • 8 Cyprus potatoes, scrubbed but not peeled • 4 leaves Romaine lettuce, shredded • 5 spring onions, thinly sliced • small bunch of flat leaf parsley, chopped (a little stalk is good) small bunch of coriander, chopped, with stalks • small bunch of mint, leaves only, shredded • freshly squeezed juice of 2 lemons • 100ml (3½fl oz) extra-virgin • olive oil • flaky sea salt and freshly • ground black pepper Method 1 Put the whole potatoes into a large pan of cold salted water. Bring to a gentle simmer over a medium heat. Cook until just tender – about 30 minutes, depending on size. 2 Once cooked, drain and leave to cool. Peel the potatoes and cut them into 2cm (¾in) dice. Mix all the ingredients together and season with salt and pepper. Recipe courtesy of Selin Kiazim, extracted from Oklava. Hungry for more? Find further recipe ideas in the latest issue of Good Things.