Potato Salad with Pumpkin Seed Oil
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 4 hrs |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g potatoes, waxy, small, youn
- 2 large shallot (s)
- 200 ml vegetable stock
- 50 ml white wine vinegar or Condimento Bianco
- 1 tablespoon pumpkin seed oil
- 1 teaspoon, heaped sour cream
- 1 teaspoon mustard, medium hot
- 1 pinch (s) white pepper
- 1 pinch (s) garlic powder
- 50 ml sunflower oil
- salt and pepper
- Possibly chives rolls for garnish
Print Recipe
Pin Recipe Instructions
- Cook the potatoes in lightly salted water until cooked. I take young potatoes with tender skin and prepare the salad with unpeeled potatoes.
- Bring the vegetable stock to the boil briefly and then let it cool down a little. Add white wine vinegar, pumpkin seed oil, sour cream, mustard and a pinch of white pepper and garlic powder to the still warm broth. Mix with the whisk until a homogeneous sauce is formed. Important: do not add the sunflower oil yet!
- Peel the shallots and cut into very fine half rings. Cut the still warm potatoes into approx. 4 - 5 mm thick slices and line the bottom of the bowl with them. Scatter some of the shallots on top and then spread 3 - 4 tablespoons of the sauce on top. Continue like this and place the potatoes, shallots and sauce in layers in the bowl. Let it steep for at least one, preferably 2 - 3 hours, turning carefully from time to time.
- The potatoes should absorb the sauce well and the salad should have a sloppy consistency. Then pour the sunflower oil over the salad. Season to taste and, if necessary, season with salt and pepper.
- Before serving, sprinkle the salad with some chopped chives if necessary.
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