Chef Flower's Potato Salad - Kibrisli Patates Salata

READY IN: 35mins
Recipe by Chef floWer

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.

Top Review by Kiwi Kathy

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

Ingredients Nutrition


  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.

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