A Taste of Mani 🇬🇷
The Mani Peninsula, nestled in the southern Peloponnese, is known for its rugged mountains, crystal-clear seas, and fiercely independent spirit. Maniot cooking reflects this land, simple yet bold, using what’s local and abundant. Clementines thrive in the sunny groves, olives are pressed into golden oil, and capers grow wild along stone walls. This potato salad, or Maniatiki, captures the essence of the region: bright, fresh, and full of life.
Ingredients:
- 5 medium potatoes
- 1 tsp salt
- 8 small clementines, peeled and cut in half
- ½ cup red onion, sliced
- 1 Tbsp capers
- ½ cup Kalamata olives, pitted and halved
- ¼ cup flat-leaf parsley, chopped
Dressing:
- ¼ cup olive oil
- 3 tsp balsamic vinegar
- 2 tsp fresh orange juice
- ¼ tsp sea salt
- Black pepper, to taste
Instructions:
Peel and boil potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool.
Cut potatoes into bite-sized pieces. In a large bowl, combine potatoes, clementines, red onion, capers, olives, and parsley.
In a small bowl, whisk together olive oil, balsamic vinegar, orange juice, sea salt, and black pepper.
Pour dressing over the salad and gently toss with a rubber spatula until well coated. Serve at room temperature or chilled.
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