1. rinse potatoes and make with peel in salted water at low temperature 15-20 min. In the meantime, clean the fennel, cut in half and remove the hard stem wedge-shaped. Slice fennel into narrow slices on vegetable slicer. Remove celery stalks and cut diagonally into 12 cm thick slices.
Drain, rinse and steam the potatoes.
Peel potatoes and cut into slices. Peel oranges so that the white skin is completely removed. Remove orange fillets between separating skins, reserving juice. Mix orange juice, fennel and celery.
Season the red wine vinegar with salt and pepper and add the oil with a whisk. Mix with the potatoes first, then fold in the fennel mixture. Marinate for 30 minutes.
4. rinse the apple, cut into quarters without peeling and remove the core. Cut quarters diagonally into narrow slices and fold into salad. Cut cheese into cubes. Cut chives into fine rolls, sprinkle both over the salad and bring to the table.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.