Chef Flower's Potato Salad - Kibrisli Patates Salata

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.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 200  g potatoes, peeled
• 1  tablespoon olive oil
• 1  tablespoon white vinegar
• 1  teaspoon dried mint
• 1⁄8 teaspoon salt, to taste
• 1⁄8 teaspoon ground black pepper, to taste

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.