Summary

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

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Instructions

1. 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.
2. 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.
3. Let the salad stand covered for at least an hour.