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    You are in: Home / Recipes / Chef Flower's Potato Salad - Kibrisli Patates Salata Recipe
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    Chef Flower's Potato Salad - Kibrisli Patates Salata

    Chef Flower's Potato Salad - Kibrisli Patates Salata. Photo by Kiwi Kathy

    1/8 Photos of Chef Flower's Potato Salad - Kibrisli Patates Salata

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Chef floWer's Note:

    This is my mother’s recipe, she always makes it if we had a barbeque. All my relatives have a different version of Patates Salata, some add lemon juice instead of vinegar. Others relatives add beetroot/beet or fresh parsley or fresh mint or onions. This is the way I like it, quick, simple and mums recipe.

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    Units: US | Metric


    1. 1
      Cut potatoes into 1 inch/2.5 cms cubes and boil for 20-15 minutes, or until tender. Drain potatoes then place in serving bowl.
    2. 2
      Add olive oil, white vinegar, dried mint, salt and black pepper, to the potatoes, mix well.
    3. 3
      Allow potatoes to cool down, then you could serve or you can cover and refrigerate up to an hour before serving.
    4. 4

    Ratings & Reviews:

    • on December 02, 2010

      This is the first time I have used dried mint and it worked fine, though I would imagine if you had fresh mint on hand that would work too. I used white balamic vinegar instead of the plain white. I trebled the recipe to make it more of a family sized serving. Very tasty and quick and easy to make. My potatoes didn't take as long to cook as the recipe suggested. I would definitely make this recipe again. Made for Aussie Kiwi Swap Dec 2010

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    • on January 08, 2010


      Great light and tasty flavours, such a quick and easy salad to put together. The mint gives the potato a really fresh taste ( I used some fresh chopped mint as well). A perfect compliment to our dinner on this hot summers might! I think this recipe would be just as nice served warm. Thanks floWer for another great salad recipe for summer.

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    • on October 04, 2009


      I thought this was very nice. So simple yet very flavourful. I used crushed red peppercorns in place of the black pepper. I served it at room temperature since it's a little cool today. I will try it 'hot' as a side to a meat entree one day soon. Thanks Flower for a lovely addition to my salad collection. Made for the Auzzie/NZ Recipe Swap #33

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    Read All Reviews (11)


    Nutritional Facts for Chef Flower's Potato Salad - Kibrisli Patates Salata

    Serving Size: 1 (115 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 139.2
    Calories from Fat 61
    Total Fat 6.8 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 152.7 mg
    Total Carbohydrate 17.7 g
    Dietary Fiber 2.3 g
    Sugars 0.8 g
    Protein 2.0 g

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