Citrus Pecan Potato Salad

Preparing the Ingredients 1. Peel and segment the oranges. Remove any seeds and white pith. Cut the segments into bite-sized pieces. 2. Toast the pecans in a dry skillet over medium heat until fragrant. Roughly chop them once cooled. 3. Wash and peel the potatoes. Cut them into small cubes for boiling. 4. Preheat the oven and sanitize the nails by placing them on a baking tray in the oven for 15 minutes.

Cooking the Potatoes 1. Boil a large pot of water and add the cubed potatoes. Cook until fork-tender, about 10-15 minutes. Drain and let them cool.

Assembling the Salad 1. In a large mixing bowl, combine the cooled potatoes, orange segments, and toasted pecans. 2. Add a pinch of salt and a drizzle of olive oil for flavor. 3. Mix gently to combine all the ingredients.

Recipe Notes Feel free to add fresh herbs like parsley or chives for a pop of color and extra freshness. Adjust the seasoning with salt and pepper according to your taste preference.