Cypriot Potato Salad Recipe (Patatosalata Cyprus style)

Are you ready to create a Cypriot potato salad, known as Patatosalata, that’s fresh, light, and bursting with flavour? This Mediterranean classic is made with zesty lemon juice, fresh coriander, and rich extra virgin olive oil. It’s not only healthy but also super easy to prepare. For something so simple, you'll be surprised how quickly it disappears and how much everyone loves it!

If you’re looking for another Greek potato salad, you should definitely try my Greek Yoghurt Potato Salad Recipe! It’s light, creamy, and a great no-mayo option that pairs beautifully with any meal. Both of these pair beautifully well when served alongside any of my traditional Greek main dish recipes!

Jump to:

• Why you will love this Patatosalata
• Ingredients
• Preparation
• Step-by-step cooking process
• Top Tips
• Variations
• FAQs
• 📖 Recipe

Why you will love this Patatosalata

• Simple yet delicious: With just a few fresh ingredients like lemon juice and fresh herbs, this salad is so easy to make, yet it’s packed with fresh flavours that will surprise you.
  
• Healthy and light: Made with extra-virgin olive oil, this recipe fits perfectly into your collection of healthy recipes. It’s a light, wholesome side dish that’s great for any meal.
  
• Crowd-pleaser: For its simplicity, you'll be amazed at how quickly it disappears from the table. This Cypriot potato salad is always a hit, whether for family dinners or BBQs.
  
• Versatile: Whether you serve it warm or cold, this salad is versatile and pairs well with almost any dish, making it a go-to for everything from casual lunches to special gatherings.

Ingredients

Let’s take a closer look at what makes this recipe shine! As always, you can check the recipe card below for the exact quantities.

• Baby potatoes/ new potatoes: These hold their shape beautifully when cooked, making them perfect for this salad. Plus, they absorb all the delicious dressing!
  
• Spring onions: These green onions add a mild, fresh onion flavour that complements the tanginess of the lemon juice.
  
• Coriander: Keeping it traditional, this recipe uses fresh coriander to add a bright, herbal note. You can also use parsley, or even a mix of both, for extra depth in flavour.
  
• Lemon juice: The lemon juice is the star of this dressing, giving the salad that irresistible zesty tang!
  
• Extra-virgin olive oil: A good-quality extra-virgin olive oil adds richness and helps the flavours blend smoothly.
  
• Black pepper and salt: These essential seasonings enhance the salad’s overall lovely flavours, adding a subtle kick with the pepper and bringing all the ingredients together with the right amount of salt.

Preparation

While this recipe is simple, here’s what I do before I get started, plus a little tip if you want to start preparing the day before!

• Clean and prep the spring onions: Rinse the spring onions thoroughly under cold water to ensure there’s no dirt on them. You'll be using the white and pale green parts, so make sure they’re clean before slicing them finely.
  
• Clean the potatoes thoroughly: Scrub your baby potatoes well under cold water to remove dirt or debris, but leave the skins on. The skins help the potatoes hold their shape and add a nice texture to the salad.
  
• Prep the potatoes in advance: If you want to save time, you can even cut the potatoes ahead of time. Simply store the cut potatoes in a large bowl filled with cold water, and keep it in the fridge overnight. This will prevent the potatoes from turning brown.

Step-by-step cooking process

Follow these super easy instructions to create your delicious Cypriot potato salad and just match the images with the corresponding step!

1. Cut the potatoes: Cut these beautiful soon to be cypriot *haha* potatoes in half before cooking. If some potatoes are large, feel free to quarter them to ensure even cooking.
   
2. Cook the potatoes: Place the cut potatoes in a large pot, then add 1 teaspoon of salt. Fill the pot with water until the potatoes are fully submerged. Bring the water to a continuous boil and cook for about 10-15 minutes, or until the potatoes are just tender but still firm. Drain the potatoes and allow them to cool for around 30 minutes to room temperature. Either medium or high heat is fine, but total cooking times may vary slightly.
   
3. Prepare the dressing: In a small bowl, whisk together the lemon juice, extra-virgin olive oil, 1 teaspoon of salt, and ½ teaspoon of black pepper. Make sure it’s well combined, so every bite of the salad is coated with that perfect zesty flavour.
   
4. Chop your herbs and onions: Slice the spring onions finely, and chop the coriander (or use fresh parsley, or even a mix of both if you'd like!). Set them aside with the remaining ingredients.
   
5. Assemble the salad: Place the cooled potatoes in a large serving bowl. Scatter the chopped spring onions and fresh herbs over the potatoes.
   
6. Dress and toss: Drizzle the dressing over the potatoes and herbs. Gently toss the salad to make sure everything is coated evenly, but be careful not to break up the potatoes too much. Serve and enjoy!

Top Tips

• Choose the right potatoes: Choose waxy potatoes like baby potatoes or Yukon Gold. They hold their shape well after boiling, ensuring your salad has a great texture.
  
• Know when the potatoes are done (fork tender): To check if the potatoes are perfectly cooked, insert a fork into one. There should be a little resistance, but the fork should slide in easily. The potatoes should be tender, but still firm enough to hold their shape. Overcooking will result in mushy potatoes.
  
• Cut to size: As mentioned earlier, cutting the potatoes in half or quartering large chunks ensures even distribution and a better eating experience.
  
• Season to taste: Always taste the salad before serving. Add more pepper or salt if needed to suit your preferences.
  
• For best presentation: Mix the salad in one bowl, then tip it into a clean serving bowl to create a beautiful mound.

Variations

Looking to switch things up with your salad? You don’t have to use all of these options, but feel free to mix and match to create your own best potato salad version that the whole family will enjoy:

• Red onion: For an extra sharp kick, thinly slice some red onion and toss it in with the spring onions. It adds both colour and a nice crunch.
  
• Capers: Want a tangy, briny twist? Add one to two tablespoons of capers to bring an extra layer of flavour to your salad.
  
• Kalamata olives: A cup of Kalamata olives brings a burst of Mediterranean flavour, adding richness and saltiness to the dish.
  
• Fresh oregano: This classic Greek herb pairs perfectly with potatoes and brings a slightly earthy flavour to the salad.
  
• Fresh dill: Swap or combine the coriander with fresh dill for a more traditional Greek take on potato salad.
  
• Fresh mint leaves: Add a handful of fresh mint leaves for a cooling, refreshing contrast to the tangy dressing.
  
• Lemon zest: Add the lemon zest to the dressing ingredients for an extra citrus brightness that blends right in.
  
• Red peppers (capsicum): For a pop of colour and sweetness, add finely sliced red peppers.
  
• Green beans: Blanched green beans make a great addition for extra crunch and a nutritional boost.
  
• Red wine vinegar: Swap out or mix with the lemon juice for a more robust tang. Just a splash of red wine vinegar can elevate the dressing.

FAQs

If you give this recipe a try, I’d love to hear how it turned out for you! Leave a comment below and let me know your thoughts or any twists you added. For how simple it is, I think its such a good potato salad and hope you do too! 

📖 Recipe