Potato salad with Mediterranean sizzle

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This easy potato salad is a regional specialty of Cyprus. Traditional potato salad is made with mayonnaise and hard-boiled eggs, but here, olives, lemon, capers and fresh herbs give it a zesty lift. It’s just as good served with grilled meats or fish and also works well as part of a mezze spread.

The original recipe calls for Cypriot potatoes, or potatoes from Cyprus, according to TNS. Capers add a salty, lemony bite.

It can be eaten hot, cold or at room temperature — you’ll want to toss the potatoes in the dressing while they’re still warm so they can absorb the flavors.

POTATO SALAD

2 pounds new potatoes

1 teaspoon salt, plus more for seasoning

Finely grated zest from 1 medium unwaxed lemon

1/4 red onion finely sliced

1/3 cup olives, roughly chopped

2 tablespoons capers, drained and rinsed

Handful of fresh mint leaves, finely chopped

Handful of fresh cilantro, finely chopped

1 teaspoon dried oregano

3 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

Salt and freshly ground black pepper

Peel potatoes or leave the skin on. Cut potatoes into large (2-inch) chunks.

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 or until they are tender. Drain and place in a serving bowl.

Add the remaining ingredients, along with 1/4 teaspoon salt and a good grind or two of black pepper.