Friday, April 9, 2010

Peter's Blood Orange & Potato Salad

peter salad5

You probably won't be able to make this until next winter, since I think I bought the last of the blood oranges this weekend (4 for $1.).



Blood oranges are so special, they taste like marmalade to me.
They are a big pain in the butt to slice, but once you get the hang of it, the segments will stay in tact! (it took me a long time to figure that one out).



My friend Peter who has a great Greek food blog, made up this fantastic combination of Yukon gold potatoes paired with a light dressing of blood orange juice, oil and vinegar.

I sliced my potatoes very thin, so it looked like potato carpaccio!
This was so refreshing during the 90 degree heat wave we had this past week.

Peter's Blood Orange & Potato Salad: (recipe adapted from Kalofagas)

2 Yukon gold potatoes
2 blood oranges (follow Peter's directions on cutting them)
handful of kalamata olives, sliced in half
1/4 cup of shaved red onion slices
extra virgin olive oil
white balsamic vinegar
coarse sea salt
Greek dried oregano

Boil your potatoes in boiling water for about 20 minutes or so, until they are fork tender, but not mushy.

When cool enough to handle, slice into thin rounds.

Cut the blood oranges into circles, or pieces, however the chips may fall.....



Arrange the potato slices on a platter, overlapping them with the orange slices.
Scatter red onion shavings and olives around the potatoes and citrus.

I drizzled white balsamic vinegar over the top, then drizzled some good olive oil on top.

Sprinkle with the sea salt and dried Greek oregano. Squeeze some of the leftover rind with orange pieces still attached for some extra juicy flavor.

Serve at room temperature.

peter salad4



Enjoy!

14 comments:

Ciao Chow Linda said...

Oh shoot - you took all the rest of the blood oranges? Now I'll have to wait till next year to make this? Love Peter's blog.

Peter M said...

Stacey, delighted to see this salad appear on your dinner table...it could be done with regular oranges but it just wouldn't be the same!!!

Thanks for the link-luv! ;)

kat said...

Its really such a beautiful salad!

Dana said...

Wow, that is quite a combination. I would never have put those things together but I would love every bit of that.

SarahB said...

I love this week's recipes!!! Here comes summer!

SarahB said...
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SarahB said...
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The Japanese Redneck said...

I love the rich colors of the blood oranges.

Anonymous said...

New item at at my green grocer's Sunkist's Cara Cara Pink Navel oranges, pricey, but worth it. Big juicy orangey/grapefruity hybrids. Great tossed with shaved fennel in salads.

doggybloggy said...

I might be able to scare up a couple blood oranges somewhere in this city - this looks mighty tasty!

Chef Dennis said...

how I do love Blood oranges!! I remember my first encounter at a little stand near Pompeii....it was love at first bite...sigh

A Feast for the Eyes said...

Yes, blood oranges are big PITA to work with...but they are amazing. I made a sherbet with some and never posted it. As for this salad... clean, fresh & yes, please!

Lori Lynn said...

I love the idea of oranges with potatoes, very unique. I bet it tasted great!
LL

lisa said...

What a great-looking salad, and it sounds fantastic with the olives in the mix. And, I have some blood oranges in the refrigerator!