Valencia Potato and Orange Salad
Potatoes and oranges may seem like an unexpected pairing, but they come together harmoniously to create a refreshingly delightful salad. Valencia, renowned for its rice paddies, is also home to Spain’s finest orange groves.
Ingredients
Serves 4 / Preparation: At least 2 hours in advance
- 3 medium red waxy potatoes
- 1/2 cup slivered yellow Spanish onion
- 1 orange peeled and cut into 1/4-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, covering them with cold water.
- Add salt, cover, and bring to a simmer over low heat.
- Cook for about 15 minutes or until the potatoes are 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 pieces, and pimiento.
- In a small bowl, whisk together the red wine vinegar and extra-virgin olive oil.
- Pour the dressing over the salad and gently fold it in.
- Season with salt and freshly ground black pepper to taste.
Notes & Wine Advice
Refrigerate the Valencia Potato and Orange Salad for at least 2 hours before serving it cold.
Enjoy your Valencia Potato and Orange Salad – a unique and refreshing combination of flavors!