Potato Avocado Salad

Ingredients

• 800 g waxy potatoes
• Salt
• 1 grapefruit
• 50 g onions (1 onion)
• 4 tbsp rapeseed oil
• 300 ml classic vegetable broth
• 4 tbsp white wine vinegar
• 2 tbsp sweet mustard
• Pepper
• 200 g avocado (1 avocado)
• 4 dill stalks
• 0.5 bunch Chives
• 200 g North Sea shrimp (peeled)

Instructions

1. 1.

   Wash potatoes thoroughly and boil with skins in salted water for about 20 minutes.

2. 2.

   Meanwhile, peel the grapefruit thickly, removing the white pith.

3. 3.

   Separate the segments between the membranes and place them in a large bowl, collecting the juice. Reserve 1 tbsp of juice in a cup.

4. 4.

   Peel and finely dice the onion. Heat 1 tbsp rapeseed oil in a large non‑stick pan and sauté the onion until translucent.

5. 5.

   Add vegetable broth, bring to a boil, then season with vinegar, mustard, salt and pepper.

6. 6.

   Drain potatoes, rinse them under cold water to cool, peel, and slice into about ½ cm thick rounds.

7. 7.

   Add potato slices to the bowl with grapefruit juice and segments. Gently fold in the vinaigrette and let everything steep for at least 1 hour.

8. 8.

   Halve, pit and dice the avocado, then drizzle it with the reserved grapefruit juice so the flesh stays bright.

9. 9.

   Wash dill and chives, shake off excess water. Pick off dill tips and chop; cut chives into small rings.

10. 10.

    Carefully mix remaining oil, chives, dill and avocado into the potatoes and grapefruit. Season with salt and pepper. Sprinkle shrimp on top and serve.