Try potato salad with Mediterranean sizzle

Now that it’s almost officially summer, chances are you’re dusting off the grill for a cookout. If you’re looking to spruce up your side dishes with a more global focus, consider Yasmin Khan’s lush new book, “Ripe Figs.” It takes readers on a culinary journey through the Mediterranean, with seasonal vegetable-forward dishes from Turkey, Greece and Cyprus that would add flavor to any cookout, picnic or barbecue.

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

The original recipe calls for Cypriot potatoes, or potatoes from Cyprus — no easy find. Instead I used baby Yukon gold potatoes. Capers add a salty, lemony bite.

However you enjoy the salad — it can be eaten hot, cold or room temperature — you’ll want to toss the potatoes in dressing while warm so they absorb flavors.

Cypriot Potato Salad

Serves 4.

“Ripe Figs: Recipes and Stories from Turkey, Greece and Cyprus” by Yasmin Khan (W.W. Norton, $35)

2 pounds new potatoes

1 teaspoon salt, plus more for seasoning

Finely grated zest from 1 medium unwaxed lemon

¼ red onion finely sliced

⅓ 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 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. (I used halved unpeeled baby potatoes.)

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.