Boil the potatoes in salted water until they’re cooked but still firm and drain. In a large bowl, mix the orange segments, onion, olives (you can remove the stones easily by just giving them a squeeze) and the potatoes. Dress with as much olive oil, salt and pepper as you like. You can dress with a sprinkling of a herb such as parsley, oregano or thyme, or jazz it up with some arugula or smoked fish or meat. Serve warm or cold.