Preparation Time 10 min
Cooking Time 10 min
Persons 2


Boil the potatoes in salted water for 10-15 minutes. Strain and let them cool.

Salad preparation

In a deep bowl put boiled potatoes sliced into cubes, add orange pieces, onion and the olives. Combine vinegar, salt, pepper and olive oil. Add dressing to the salad and sprinkle aromatic oregano from Taygetos on top. You can also add shallot onions, if in season. Mix well using two forks and serve salad with freshly baked wheat bread from Mani.


Nutritional Value

The combination of potatoes (cereal) with vegetables such as capers, the fruit (orange), olives and extra virgin olive oil increase the nutritional value of this salad.


Historical Background

Depending on the season, this salad can be served with delicious fresh mizithra cheese or traditional feta cheese from Mani. Each household would make their own cheeses from pure fresh milk of ewes and goats, which grazed at the slopes and ravines of the majestic Taygetos mountain with its rich and impressive flora and fauna.


  • 4 medium-sized round potatoes, cut into small pieces
  • 3 oranges, cut into small pieces
  • 2 shallot onions, finely cut
  • 7 black olives from Mani
  • 12 small green olives seasoned with summer savoury from Mani
  • ½ cup extra virgin olive oil from Mani
  • 2 tablespoons of aromatic red vinegar from Messinia
  • 1 tablespoon of oregano from Taygetos
  • salt from the tidal pools of Trachila
  • freshly ground pepper