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Mani Potato Salad

Jim and I love visiting the region of Greece, called Mani. Several afternoon we ate lunch at a tavern in the village of Stoupa, where we enjoyed their potato salad. It is a refreshing, delicious salad filled with the fresh oranges which grow in the region. After a day on the beach, to lunch overlooking the bay is a wonderful way to enjoy an afternoon in Mani.

Description

Rose Perdiki-Koroumi Tegana, Greece Chef and Owner of Tavern Restaurant & Café

Tips: Boil potatoes with skin on; no salt; Olives cured in lemon Parsley, little bit of thyme and parsley oranges and potatoes cut in cubes

Ingredients

Salad

  • 1 kg yellow skin Potatoes

  • (3-4 medium), boiled

  • 2 orange, peeled, cut into

  • segments, then in half, with pith and membrane removed.

  • ½ cup red onion, cut into half rounds

  • ½ cup pitted Kalamata olives

  • ¼ cup parsley, chopped

  • 2 tsp. fresh dill or a pinch of thyme

Dressing

  • ¼ cup olive oil
  • 3 T red wine vinegar
  • 1 T orange juice
  • ¼ tsp. Salt
  • Black pepper to taste
Directions
  • Peel and boil the potatoes until tender. Add no salt and chill.
  • Cut the potatoes into bite-sized bites.
  • Prepare the orange segments and cut into small pieces.
  • Add the red onions, olives, parsley and dill.
  • Toss the salad lightly to mix all the ingredients together.
  • Prepare the dressing by shaking in a small jar with tight lid the olive oil, vinegar, orange juice and ¼ tsp. salt.
  • Pour dressing over the salad and mix well. Season with pepper to taste.