Orange and potato salad à la Gabi

Ingredients for 4 servings:

• 400 g potatoes (triplets)
• Salt
• 4 shallots
• 100 ml orange juice, fresh
• 100 ml chicken broth or chicken stock
• 2 tbsp olive oil
• 4 tbsp vinegar (apple balsamic vinegar)
• 1 tbsp Dijon mustard
• Salt
• Pepper, from the mill
• some orange peel, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Wash the potatoes, place them in a pot, cover with water, bring to a boil, and cook for about 30 minutes. Let the potatoes cool, peel, slice, and place them in a bowl. Heat the olive oil in a pan and sauté the finely diced shallots until translucent. Deglaze with orange juice and reduce by half. Stir in the mustard, balsamic vinegar, and broth/stock. Season the salad dressing with salt and pepper, pour over the potato slices, and stir in the orange zest. Let the salad stand, covered, for at least an hour.