This salad combines potatoes with juicy oranges, olives, and fresh herbs mixed in a fruity dressing. It’s refreshing, nutritious and perfect for brunch, picnic or make-ahead meals. Top with hard-boiled eggs for a heartier version.

Preparation time: 40 minutes

What you need:

1.5 lb (600g) medium potatoes (use a waxy variety)

2 ripe oranges

4 oz (100 g) olives (Kalamata olives are best)

2 green onions, chopped (both white and green parts)

Handful of chopped Chinese cabbage (optional)

½ bunch fresh parsley (dill is also nice), chopped

Optional: 2 hard-boiled eggs

For the dressing:

3 tablespoons orange juice

3 tablespoons mango or plum balsam (you could substitute with balsamic vinegar)

6 tablespoons olive oil

Salt & pepper

Crushed red pepper flakes

How to do it:

Boil the potatoes with skin and peel while still warm.

Combine olive oil, balsam/vinegar, orange juice, salt and pepper and marinate the chopped green onions in the dressing.

Cut the potatoes into bite-size pieces and place them in a large bowl. Add the cabbage if using. I recommend it because it gives a nice crunch.

Peel the oranges and cut them into pieces. Remove the skin if it is hard. Add the organges to the bowl.

Pour the dressing with the onions over the potatoes. Add the olives and orange pieces and mix carefully. Add more salt and pepper until you like it.

Ideally, let the salad sit for a few hours to allow the flavors to develop.

Before serving, mix in the parsley. Sprinkle with crushed red pepper flakes.

If desired, serve the salad with two hard-boiled eggs cut into quarters.

Enjoy!