8 potatoes, peeled
2 cups chopped onion
4 stalks celery, finely chopped
3 tablespoons olive oil
2 tablespoons white vinegar
2 tablespoons chicken bouillon granules
3 cups water
1 teaspoon turmeric
3 cloves garlic, minced
2 teaspoons dried oregano
1 dash salt
1 orange, seeded and sliced into rounds
2 tsp extra virgin olive oil
1 cup salsa
In a medium-large saucepan, combine potatoes, onions and celery with olive oil, vinegar, chicken bouillon, water, turmeric, garlic, oregano and salt. Heat to boiling, then decrease heat to medium.
Remove mixture from heat and pour over potatoes and onions; set aside.
In a large skillet over medium heat, heat oil in 1 tablespoon, add salsa and cook, stirring constantly, until color is deepened; remove from heat. Stir in potatoes, onion and celery mixture and season with salt and pepper. Serve chilled.