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A rustic amalgamation of local products from the Peloponnese
Chef: Christoforos Peskias
Preparation & Cooking time: 25'
Serves: 4
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
