Cypriot Potato Salad

Cypriot Potato Salad




Serves 4


  • 2 pounds of small new potatoes
  • 1/4 of a red onion, sliced
  • 1/3 - 1/2 cup of pitted and chopped mixed olives
  • 2 - 3 tablespoons of capers, drained
  • Handful of mint, chopped
  • Handful of cilantro, chopped (You can swap in your favorite fresh herbs here.)
  • 1 teaspoon of oregano
  • 3 - 4 tablespoons of extra virgin olive oil
  • Juice of half a lemon
  • Sea salt and freshly ground pepper, to taste
  • Optional: Red pepper flakes, zest of your lemon


  1. Bring a big pot of salted water to a boil.
  2. Cut the potatoes into large chunks. Don't bother peeling them.
  3. Boil the potatoes about 15 minutes, then drain and place in a big bowl.
  4. Add your other ingredients and stir well.

From here, you can serve warm, or refrigerate and let the flavors intensify overnight.

Note: I am obsessed with Agrumato's insanely good extra virgin olive oil pressed with lemons — you can substitute it here for an even bigger lemon kick.