Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g potato (s) (triplets)
- salt
- 4 shallot (s)
- 100 ml orange juice, fresh
- 100 ml poultry broth or poultry stock
- 2 tablespoon olive oil
- 4 tablespoon vinegar (apple balsamic vinegar)
- 1 tablespoon Dijon mustard
- salt
- Pepper from the grinder
- some orange peel, grated
Print Recipe
Pin Recipe Instructions
- Wash the potatoes, put them in a saucepan, cover with water, bring to the boil and cook for approx. 30 minutes. Let the potatoes cool, peel, cut into slices and place in a bowl.
- Heat the olive oil in a pan and allow the finely diced shallots to become translucent. Deglaze with orange juice and reduce to half. Stir in the mustard, balsamic vinegar and stock / stock. Season the salad dressing with salt and pepper, pour over the potato slices and mix in the orange peel.
- Let the salad stand covered for at least an hour.
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