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
- Olive oil