45 ml (3 tablespoons) orange juice, freshly squeezed
60 ml (¼ cup) extra virgin olive oil
1 teaspoon oregano
½ teaspoon salt
½ teaspoon black pepper, freshly ground
2 kilos (ca. 4 lbs.) new potatoes (smaller in size is best, but medium and larger size is okay too)
500 grams (ca. 1 lb.) cherry tomatoes, quartered
150 grams (5.2 oz.) black olives (optional – but worth it!)
15 grams chives (1/2 oz.), chopped fine
salt and black pepper to taste
Combine all the salad dressing ingredients into a bowl and blend until well combined. You may also add all the ingredients to a blender and mix until creamy. Set aside.
Place the potatoes in a large pot with just enough cold water to cover them. Add salt to the water and bring the pot to a boil. Boil the potatoes 25-30 minutes, or until they yield easily when pricked with a fork. Do not overcook the potatoes.
When the potatoes have cooked thoroughly, drain them from the water and set aside to cool. You want them to be cool enough to touch but not completely cold as warm potatoes soak up the dressing better.
Chop the potatoes into smaller chunks (skins and all) and add them to a mixing bowl. Or even better, simply break them apart (skins and all), into a mixing bowl.
Next, add the tomatoes, olives and chives to the mixing bowl. Drizzle the dressing over the top of the potato mixture, and then give it a few stirs in order to incorporate the dressing over all of the potatoes. Drizzling the dressing over the top of the potatoes helps even out the distribution of the dressing better than simply pouring it on all at once.
Season to taste with salt and black pepper.
Serve and enjoy!
Recipe by Thanks For The Food at https://thanksforthefood.com/no-mayo-potato-salad/