Maniatiki Salad (Potato salad with oranges and fennel)

5 from 3 votes

Perhaps your new favourite potato salad!

Prep Time20

Cook Time20

Course: Light meal, Lunch, Salad, Snack

Cuisine: Greek

Servings: servings

Calories: 658kcal

Author: Mia Kouppa

Peel the potatoes and cut them in half. Place the potatoes in a large pot and add enough water to cover them. Add 1 teaspoon of salt to the water. Bring to a boil, lower the heat to medium-low and boil for about 20 minutes, until you can easily pierce them with a fork.
Drain, and let the potatoes cool. Once they have cooled, cut them into bite-sized cubes.
In a bowl large enough to hold all of your salad ingredients, combine the potatoes, fennel, oranges, red onion, capers, olives, parsley and fennel fronds.
1 fennel bulb, cut into slivers, 2 oranges, cut into segments with the pith and membrane removed, 1/2 cup red onion slices, 1 tbsp capers, 1/2 cup Kalamata olives, pitted, and cut in half, 1/4 cup flat leaf parsley, chopped, 1 tbsp chopped up fennel fronds
Combine all of your dressing ingredients in a bowl and whisk to combine. Alternatively, place all dressing ingredients in a jar and shake to combine.
1/4 cup olive oil, 3 teaspoons red wine vinegar, 2 teaspoons orange juice, 1/4 teaspoon salt, pepper to taste
Pour the dressing over the salad and using a rubber spatula toss gently to ensure that all ingredients are coated with the dressing.
This salad is best served shortly after preparing it.
Enjoy!

Refrigerate unused portions.

Keeps well for up to 3 days, in the fridge.