Chef Flower's Potato Salad - Kibrisli Patates Salata

Total Time
35mins
Prep 10 mins
Cook 25 mins

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.

Ingredients Nutrition

Directions

  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. Add olive oil, white vinegar, dried mint, salt and black pepper, to the potatoes, mix well.
  3. Allow potatoes to cool down, then you could serve or you can cover and refrigerate up to an hour before serving.
  4. Enjoy.
Most Helpful

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

5 5

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.

5 5

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