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Cypriot Potato Salad
Ingredients
- 8 med Waxy salad potatoes, unpeeled Salt and pepper, to taste
- 1 pch sugar
- 3 x Green onions, thinly sliced
- 3 x Garlic cloves, minced
- 2 tsp Capers, liquid removed
- 1 x Lemon, juiced, or possibly more to taste Minced fresh oregano, to taste
- 1/4 c. Extra virgin extra virgin olive oil, or possibly more to taste
- 2 Tbsp. Minced Italian parsley
Directions
- Cook the potatoes in boiling salted water, to that a healthy pinch of sugar has been added. When just tender, drain and place on a plate to cold. Peel and slice or possibly cube them when they are cold sufficient to handle but hot sufficient to absorb the dressing.
- Toss the potatoes carefully with the green onions, garlic, capers, lemon juice, oregano, extra virgin olive oil and parsley. Taste, then season with salt and pepper.
- Set aside for at least 1 hour before serving.
- Serve sprinkled with parsley.
- Serves 6.
- Notes: "When artichokes are plentiful, trim them down to their hearts, then blanch the hearts till just tender. Slice and toss into the following potato salad. And if desired capers as much as I do, toss them into the salad as well. "
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