Hi friends! Today, I’m excited to share a simple but super tasty dish from Cyprus Badadez Salatası, also known as Cypriot Style Potato Salad. This salad may look basic, but it’s bursting with lemony, herby flavor. It’s one of those dishes that proves simple food can be so good. I love serving it as part of a meze (a table full of small dishes), and it’s especially amazing dipped in hummus!
Method
Washing and Boiling the Potatoes
First, wash your potatoes well to remove any dirt, especially if you’re using Cyprus potatoes with their naturally earthy skin. Once clean, place them in a large pot and cover them with cold water. Turn on the stove to medium-high heat and bring the water to a boil. As soon as it starts boiling, reduce the heat to a simmer. Let the potatoes cook gently for about 40 to 60 minutes, depending on their size. You’ll know they’re ready when you can poke them with a knife or fork and it goes in easily, but they should still hold their shape and not fall apart.
Cooling and Peeling
When the potatoes are tender, carefully drain them using a colander and let them cool for a few minutes. You don’t want them too hot to touch, but they should still be warm. While they’re still a little steamy, gently peel off the skins. The skin should come off very easily almost like peeling paper. This step is super satisfying and really makes a difference in the smooth texture of the salad.
Cutting the Potatoes
Once peeled, place the warm potatoes on a cutting board and cut each one into 4 to 6 large chunks, depending on their size. You want big, hearty pieces that will hold their shape in the salad. Transfer all the chunks into a mixing bowl while they’re still warm. This part is important because warm potatoes absorb flavor much better than cold ones.
Flavoring While Warm
With the warm potatoes in the bowl, drizzle the freshly squeezed lemon juice evenly over the top. Then sprinkle on the sea salt flakes and dried mint. These flavors will start soaking into the warm potatoes right away, giving the salad a bright and herby taste. Be gentle when mixing you can give the bowl a soft shake or use a spoon to lightly toss the chunks so they don’t break apart.
Adding Herbs and Finishing Touch
Now, wait just a bit for the potatoes to cool slightly more. This is the best time to sprinkle on the chopped fresh parsley. Adding it too early might cause the parsley to wilt or turn dark. When you’re ready to serve, move the salad to a small platter or serving dish. Then, pour a generous amount of extra virgin olive oil over the top. This final drizzle adds a lovely richness and brings everything together beautifully.
Necessary Tools
- Large pot
- Colander
- Sharp knife
- Cutting board
- Mixing bowl
- Spoon or spatula
Cypriot Style Potato Salad (Badadez Salatası)
Cuisine: MediterraneanDifficulty: Easy4
servings15
minutes1
hour1
hour15
minutesIngredients
600g (about 4 medium-large) Cyprus potatoes or any waxy kind like Charlotte, Anya, or red potatoes
3 tablespoons freshly squeezed lemon juice
½ teaspoon sea salt flakes
1 teaspoon dried mint
1 teaspoon chopped fresh flat-leaf parsley
3–4 tablespoons extra virgin olive oil
Directions
- Wash the potatoes and place them in a large pot. Fill with cold water to cover them.
- Boil the potatoes over medium-high heat. Once boiling, turn it down and let them simmer for 40–60 minutes. They should be soft inside but not falling apart.
- Drain the potatoes and let them cool just a bit in a colander.
- While they’re still warm (but not too hot!), peel the skins off. The skin should come off easily like paper.
- Cut the potatoes into 4–6 big chunks and put them in a bowl.
- Drizzle the lemon juice over the warm potatoes.
- Sprinkle the salt and dried mint on top.
- Add the chopped parsley and gently shake or mix everything.
- Serve the salad on a small platter and drizzle olive oil all over to finish. Yum!
Notes
- Don’t overboil the potatoes. You want them soft, not mushy.
- Add lemon juice and mint while the potatoes are warm this helps the flavors soak in better.
- Wait to add fresh parsley until the potatoes cool a bit. This keeps it nice and green instead of turning dark.
Serving Suggestions
- Serve with hummus, pita bread, and olives for a Mediterranean lunch.
- Try it next to boiled eggs, smoked fish, or beetroot.
- It’s great chilled too perfect for school lunches or picnics.
Fun Fact
In Cyprus, potatoes are extra special! The soil makes them super waxy and full of flavor. That’s why this dish tastes amazing even though it’s so simple.
Conclusion
Cypriot Style Potato Salad is one of my favorite easy recipes. It’s healthy, bright, and full of flavor. I love how just a few ingredients can make something so satisfying. Give it a try, and let your taste buds take a little trip to Cyprus. It’s perfect for sharing with family, friends, or keeping all to yourself!
