Potato Salad with a Zingy Twist

A rustic amalgamation of local products from the Peloponnese

Here’s a variation of the potato salad from the fertile land of Messinia; it brings together the classic flavors of onions and olives with the freshness of the oranges, creating a dish worth serving even as a main course.


Boil the potatoes in salted water until they’re cooked but still firm and drain. In a large bowl, mix the orange segments, onion, olives (you can remove the stones easily by just giving them a squeeze) and the potatoes. Dress with as much olive oil, salt and pepper as you like. You can dress with a sprinkling of a herb such as parsley, oregano or thyme, or jazz it up with some arugula or smoked fish or meat. Serve warm or cold.


  • 3 large oranges, peeled and segmented
  • 2 large potatoes, cut into 3 cm cubes
  • 1 large onion sliced into thin rounds
  • 10 black olives
  • 10 green olives
  • Salt
  •  Pepper
  • Olive oil

Read More


Secrets of the Τable Οlive

How table olives are cured for consumption and the tricks...


There’s Always Room for a Greek Wine

Surprise your taste buds with an offbeat selection to lend...