Olives, lemon, capers flavor Mediterranean potato salad

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This easy potato salad is a regional specialty of Cyprus. Traditional potato salad is made with mayonnaise and hard-cooked 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.

However you enjoy the salad — 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.

Cypriot Potato Salad

2 pounds new potatoes such as Yukon Gold, scrubbed, peeled if desired

1 teaspoon salt, plus more for seasoning

Finely grated zest from 1 medium lemon

¼ red onion finely sliced 1/3 cup kalamata 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 olive oil

2 tablespoons lemon juice Salt and freshly ground black pepper

Cut potatoes into large (2inch) 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 ¼ teaspoon salt and a good grind or two of black pepper. Mix well. Serve immediately or chill until ready to serve.

Makes 4 servings.