Potato salad with fennel, orange and country style sausages

Tasty, easy and refreshing salad for something different to enjoy when you are not in the mood for too much cooking. The recipe covers two people but it can be easily adjusted according to the number of people you have around the table

Adapted from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 2 people)

For the salad:
2 sweet oranges, cut into 1cm thick slices
1 fennel bulb, trimmed and finely chopped
3 medium potatoes, skin on
1 tbsp of Kalamata olives, pitted
2 tbsp of flat-leaf parsley, finely chopped (I've used Spring onions and another time chives)
2 tbsp of Aegina pistachios, coarsely chopped
1 spicy "country style" sausage, cut in thin slices or small cubes

For the dressing:
1 tbsp of sherry vinegar (I've also used plain vinegar and balsamic)
2 tbsp of olive oil
salt
pepper

Method:
Boil the potatoes in plenty of salted water for about 30 minutes. Drain and while they are still warm peel them and cut in medium slices.

Fry the sausage in a non-stick frying pan (without any added fat) for about 1-2 minutes until it is cooked and lightly coloured.

In a spacious platter lay the potato slices first and scatter on top the chopped fennel. Then lay the orange slices. Finish scattering on top with the olives, the pistachios and the sausage.

In a blender or a jar beat the dressing ingredients well to combine and pour over the salad.

Serve immediately.