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.
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!