Ingredients
-
200
-
1
-
1
-
1
-
1/8
-
1/8
-
-
-
-
-
-
-
-
-
Directions
Chef Flower’s Potato Salad – Kibrisli Patates Salata, This is my mothers 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 , This is the first time I have used dried mint and it worked fine, though I would imagine if you had fresh mint on hand that would work too used white balamic vinegar instead of the plain white I trebled the recipe to make it more of a family sized serving Very tasty and quick and easy to make My potatoes didn’t take as long to cook as the recipe suggested I would definitely make this recipe again Made for Aussie Kiwi Swap Dec 2010
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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
Done
|
Add Olive Oil, White Vinegar, Dried Mint, Salt and Black Pepper, to the Potatoes, Mix Well. |
|
3
Done
|
Allow Potatoes to Cool Down, Then You Could Serve or You Can Cover and Refrigerate Up to an Hour Before Serving. |
|
4
Done
|
Enjoy. |
