Cyprus Potato Tomato Salad Food

TOMATO-POTATO SALAD WITH OLIVE VINAIGRETTE

Steps:

• Place the potatoes in a large pot; cover with water by 2 inches. Season generously with salt and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 20 minutes. Drain the potatoes; let cool 15 to 20 minutes.
• Whisk the olive oil, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl; stir in the olives and diced celery. Halve the potatoes and transfer to a shallow bowl. Scatter the tomatoes over the potatoes, then drizzle with the vinaigrette. Scatter the celery leaves, basil and chives over the salad and season with salt and pepper.

TOMATO & POTATO OMELETTE ( CYPRUS DISH )

Steps:

• Cut the potatoes into thin slices.
• Deep fry them in oil in a large pan.( You can use olive oil or any other kind of cooking oil.).
• When the potatoes are cooked, remove them from the pan.
• Throw away the oil, leaving just a few drops of oil in the pan.
• Put the pan back on the stove and add the tomatoes.
• Simmer for a few minutes and season.
• Add the potatoes and the eggs and stir until the eggs are cooked.
• Remove from the pan and serve.

RED POTATO AND TOMATO SALAD

Steps:

• Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
• In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.

MARK SARGEANT'S WARM CYPRUS POTATO, TOMATO, AND FETA SALAD

Steps:

• Cook the potatoes in boiling, salted water for 4 minutes until tender. Drain.
• Heat the olive oil a large frying pan and fry the potatoes until golden, then remove from the pan and set aside.
• Fry the onion, garlic and spice until golden. Return the potatoes to the pan with the tomatoes. Turn up the heat and cook for 3 minutes. Remove from the heat and stir through the spinach. Add the vinegar and the handful of oregano or parsley, and toss to combine.
• Transfer the potatoes to a serving dish and crumble over the feta. Drizzle with a little olive oil, and some freshly ground black pepper, then scatter over the remaining herbs and serve with some crusty bread, if you like.

POTATO & BEETROOT SALAD ( CYPRUS DISH )

Steps:

• Peel the potatoes and cut into cubes or thin slices.
• To boil fresh beetroot, the roots are placed in a pan of lightly salted water, covered and simmered for between 45 minutes and two hours, depending on their size. Small beets and minibeet varieties may cook in as little as 30 minutes. Large mature roots may take at least two hours to cook. After boiling, beetroot can be refreshed in cold water, which also cools them enough for the skins to be easily removed. Peel them and cut into small pieces. You can use pickled beetroot if you like.
• Add the chopped spring onion and sliced eggs.
• Mix these ingredients together and add the olive oil, lemon juice, vinegar and salt.
• Serve with feta cheese or cottage cheese.

NEW POTATO & SUNDRIED TOMATO SALAD

Steps:

• Cook the potatoes in plenty of boiling, salted water until tender. Drain and cool under cold running water. Remove the skins and set the potatoes aside for later.
• In a small bowl, mix the crème fraîche, mayonnaise and olive oil with the sugar and some seasoning. Then stir in the tomatoes, parsley and spring onions.
• Add the potatoes and coat in the creamy dressing, trying not to break up the potatoes. This can be made a day ahead and stored in the fridge.