Cypriot Potato Salad
Courtesy of Irene MatysThis Cypriot potato salad is simple and tossed in a creamy lemony tahini dressing making it a fresh and delicious healthy salad for lamb, chicken, fish or on it’s for a vegetarian option. Topped with Conestoga Farms Free Run Omega-3 eggs for a boost of Omega 3 nutrients and a beautiful presentation.
Ingredients
- 6 large Conestoga Farms Free Run Omega-3 Eggs at room temperature
- 1.5 lbs Yukon Gold potatoes roughly the same size with skin on and scrubbed
- 1/2 cup celery with leaves thinly sliced
- 1/4 cup Green onions thinly sliced
- 1/3 cup fresh cilantro leaves and stems finely chopped or substitute Italian flat leaf parsley
- Fresh ground pepper
- Lemon Tahini Vinaigrette
- 1/3 cup olive oil + extra for drizzling
- 2 tbsp tahini
- 3 tbsp lemon juice
- 1 tsp dijon
- 1 tsp salt
Instructions
- Place potatoes in a large pot and cover with water. Bring to a boil and cook until fork tender, about 25-30 mins depending on size of potatoes. Drain and set aside to cool.
- Fill another medium pot with enough water to cover eggs and bring to a boil. Add eggs and bring to a boil for 7 minutes. Drain and put them in an ice bath to cool. Once cool, peel eggs and slice in half lengthwise.
- Cut potatoes in bite size pieces and place in a large bowl. Add celery, onions and cilantro.
- To make vinaigrette, whisk all ingredients together until creamy.
- Toss salad with vinaigrette and add to serving platter.
- Top with eggs and garnish with a drizzle of olive oil and fresh ground pepper.
- Serve with olives and enjoy!
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