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.

INSTRUCTIONS

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.

INGREDIENTS 

  • 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


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