Name: Valencian Potato and Orange Harmony
Prep time: 120 min
Ingredients: 3 medium red waxy potatoes; ½ cup slivered yellow (Spanish onion); 1 orange (peeled and cut into ¼-inch slices, each slice cut into quarters); 1 pimiento (cut into thin strips); 2 tablespoons red wine vinegar; 4 tablespoons extra-virgin olive oil; Salt (to taste); Freshly ground black pepper (to taste)

Jump to Recipe Print Recipe

Valencian Potato and Orange Harmony

Portions:4

Preparation Time: 2

Print Recipe

Ingredients

▢ 3 medium red waxy potatoes
▢ ½ cup slivered yellow Spanish onion
▢ 1 orange peeled and cut into ¼-inch slices, each slice cut into quarters
▢ 1 pimiento cut into thin strips
▢ 2 tablespoons red wine vinegar
▢ 4 tablespoons extra-virgin olive oil
▢ Salt to taste
▢ Freshly ground black pepper to taste

Instructions

Place the potatoes in a medium saucepan with cold water to cover and add salt.
Cover and bring to a simmer over low heat.
Cook for about 15 minutes or until tender when pierced with a knife.
Drain and let them cool slightly.
Peel and cut into 1-inch pieces.
In a large bowl, gently fold together the cooked potatoes, slivered onion, orange slices, and pimiento.
In a small bowl, whisk together the red wine vinegar and olive oil.
Gently fold the dressing into the salad until evenly coated.
Season with salt and freshly ground black pepper.
Refrigerate the salad for at least 2 hours before serving.
Serve it cold for a refreshing touch.

————————————————————————————————–

Course Fruit / Salad / Vegetables

Cuisine Spain

Diets Vegetarian