Cypriot-Style Potato Salad
1. Scrub the potatoes clean, then cook in a large pan of boiling salted water for 20 to 25 minutes, or until tender but still holding their shape. Drain and set
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Cooking tools:
- Pan
- Colander
- Mixing bowl
- Skillet
- Chef's knife
- Cutting board
- Slotted spoon
- Measuring spoon
- Stove
- Vegetable brush
- Spoon
- Kitchen towel
Ingredients
- 1.2 kg Cyprus Potatoes
- Sea salt
- Freshly Ground Black Pepper
- 1 Lemon, juice of
- Extra Virgin Olive Oil
- Olive Oil
- 50 g Greek Olives, stones in
- 2 Tablespoons Capers, rinsed
- 1 Bunch of Fresh Coriander
- 6 Spring Onions
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