2 large Yukon Gold potatoes
1 small red onion
1 -2 blood oranges (depending on their size)
12 Kalamata olives
1/3 cup extra-virgin olive oil
2 Tbsp. good wine vinegar
coarse sea salt and fresh ground pepper
1 tsp. dried Greek oregano
- Get a medium-sized pot of water on your stove-top and bring to a boil. Add a good amount of salt and add your potatoes (with skins on). Reduce to a simmer and boil for about 25-30 minutes or until fork tender.
- In the meantime, prepare your other ingredients (slice your onions), make your dressing and segment your blood oranges. Cut the top and bottom off your blood oranges and then trim the skin off them. Now using a sharp paring knife, slice and remove the segments (supremes) by slicing in between the membrane of each orange segment. Reserve your segments in a bowl and squeeze any remaining juice into a bowl.
- Pour the blood orange juice into a jar along with the olive oil and your wine vinegar. Add a pinch of sea salt and some fresh cracked pepper and place the lid on and shake well. Adjust seasoning according to taste. Set Aside.
- As soon as your potatoes are fork tender, strain and place the potatoes in cold water. Peel the skins of the potatoes as soon as you can safely handle them (you want to dress the salad while the potatoes are still warm). Take the back/dull end of a knife and peel off the skins and discard. Slice the potatoes and and place in a bowl. Shake your jar of dressing and pour over the potatoes and sliced onions. Gently toss the with your hands until well coated.
- Arrange your slices of potatoes on a plate or platter and top with the blood orange segments and the Kalamata olives. Sprinkle some dried Greek oregano and serve warm/room temperature.