Summary

Ingredients

• 600 g potato (s), small
• 1 zucchini
• 1 bunch parsley
• 3 spring onion (s)
• 20 g capers
• 3 tablespoon pumpkin seed oil
• 50 g pumpkin seeds
• 2 tablespoon olive oil
• 1 teaspoon balsamic vinegar, lighter
• 75 ml vegetable stock
• some salt and pepper

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Instructions

1. Peel, wash and then cut the potatoes in half. Wash and clean the spring onions and cut into oblique rings. Wash the parsley, spin dry and roughly chop. Save 2 tablespoons of chopped parsley for decoration later. Wash the zucchini, peel, halve lengthways and cut into oblique pieces. Drain and drain the capers. Dissolve the vegetable stock in 75 ml of water.
2. Roast the pumpkin seeds in a pan without oil and then immediately remove them from the pan and let them cool.
3. Cook the potatoes in plenty of salted water for about 15 to 20 minutes.
4. Finely puree the parsley with capers, pumpkin seed oil, salt, pepper and balsamic vinegar.
5. Briefly fry the zucchini in the pan with the olive oil, then pour in the vegetable stock and cook for another 2 minutes. Then drain and collect the broth.
6. Then stir the collected broth into the herb sauce in a large bowl. Drain the potatoes and mix immediately with the zucchini into the herb sauce. Then let everything soak for at least an hour.
7. Arrange the potato salad on plates, sprinkle with the remaining parsley, sprinkle with the roasted pumpkin seeds and serve.