Now since the summer is almost here, possibilities are you're cleaning off the grill in preparation for a cookout. Try out Yasmin Khan's luscious new book, "Ripe Figs," if you'd like to jazz up your side dishes with a much worldlier flavor. It takes the readers on a gastronomic tour around the Mediterranean, with seasonally vegetable-forward meals from Turkey, Greece, and Cyprus that would accentuate any cookout, picnic, or barbeque.

This simple potato salad is a Cyprus regional specialty. Traditional potato salad is prepared with mayonnaise and hard-boiled eggs, however in this version; olives, lemon, capers, and fresh herbs add a tangy twist. It works perfectly with grilled meats or seafood, and this also goes quite well with part of a mezze platter.

According to TNS, the traditional recipe called for Cypriot potatoes or potatoes from Cyprus. Capers lend a salty, lemony edge to the dish.

It can be served hot, cold, or at room temperature; mix the potatoes within those dressings when they're still warm to incorporate the flavors.

POTATO SALAD

· 2 lbs. fresh potatoes

· 1 teaspoon salt, plus more as needed for seasoning

· 1 medium unwaxed lemon, finely grated

· 1/4 thinly chopped red onion

· One third of a cup olives, coarsely chopped

· 2 tbsp capers, washed and drained

· Handful of freshly chopped fresh mint leaves

· Handful of freshly chopped fresh cilantro

· 1 tsp. dried oregano

· 3 tbsp extra-virgin olive oil

· 2 tablespoons lemon juice

· Seasoned with salt and freshly ground black pepper

Potatoes can be peeled or left unpeeled. Potatoes should be cut into big (2-inch) slices.

Bring a big pot of water to a boil over high heat. Boil for 12 minutes, or until the potatoes are cooked, with 1 teaspoon salt in the kettle. Place in a serving dish after draining.

Add the other ingredients, and also 1/4 teaspoon salt and a generous pinch of black pepper.