ENSALADA VALENCIANA (Spanish potato salad with oranges, for four)


This salad can accompany a simple meal or be used as a tapa.

4 medium-size red waxy potatoes, peeled, boiled in salted water (about 25 minutes), and cut into 1 inch chunks

½ cup slivered Spanish onion

finely grated zest of 2 oranges

2 oranges, peeled, flesh cut between membranes into wedges (supremes), and wedges halved

1 pimiento, homemade or imported, cut into thin strips

2 tablespoons red wine vinegar

4 tablespoons salad oil


freshly ground pepper

1. In a bowl, combine with a rubber spatula the potatoes, onion, orange pieces, zest and pimiento.

2. In a small bowl beat together the vinegar and oil.

3. Gently fold dressing into the salad. Season with salt and pepper. Refrigerate until well chilled.

adapted from Penelope Casas, The Foods and Wines of Spain

SERVE WITH: Roasted chicken with orange sauce

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