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.”
• 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
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.
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