Yasmin Khan’s Cypriot potato salad

We interviewed Yasmin in issue 21 of Ninety-Nine, our membership magazine. Here is a recipe from her book, Ripe Figs.

A zesty, herb-packed potato salad, perfect for serving alongside grilled meats or fish. Try to use kalamata olives here, but, if you can’t find those, just aim for the olives to be oily rather than briny in these dishes. Be sure to toss the dressing in while the potatoes are still warm, as they absorb the flavors better.

Prep 10 min
Cook 12 min
Serves 4

1kg Cyprus or new potatoes
1 medium unwaxed lemon, finely zested
¼ red onion, finely sliced
60g black olives, pitted and roughly chopped
2 tbsp capers, drained and rinsed
1 tsp dried oregano
3 tbsp extra-virgin olive oil
2 tbsp lemon juice
handful of mint leaves, finely chopped
handful of cilantro, finely chopped
Salt
Black pepper

Cut the potatoes into large (5cm) chunks. I like to leave the skins on, but remove them if you prefer.

Bring a large saucepan of water to a boil. Add 1 teaspoon salt and the potatoes to the pot and boil for about 12 minutes until they are soft. Drain and place in a serving bowl.

Add all the remaining ingredients along with ¼ teaspoon salt and a generous grind of black pepper.

Reprinted from Ripe Figs: Recipes and Stories from the Eastern Mediterranean, published in the UK by Bloomsbury. Available from bookshops and online.