Potato Salad with Pumpkin Seed Oil and Lamb`s Lettuce

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 35 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 600 g potato (s), floury or mostly waxy
  • 200 ml vegetable stock
  • 2 onions)
  • 3 tablespoon mustard
  • salt and pepper
  • 2 tablespoon sugar
  • 5 tablespoon apple cider vinegar
  • 4 tablespoon oil
  • 4 tablespoon pumpkin seed oil
  • 100 g lamb`s lettuce
  • 80 g pumpkin seeds
Potato Salad with Pumpkin Seed Oil and Lamb`s Lettuce
Potato Salad with Pumpkin Seed Oil and Lamb`s Lettuce

Instructions

  1. For the potato salad, cook the potatoes in the bowl with a little salt with the lid closed for about 10 minutes.
  2. Toast the pumpkin seeds in a flat pan without oil. To do this, shake the pumpkin seeds every now and then over medium heat so that they don`t burn. After roasting, season the pumpkin seeds with a little salt and caramelize with a pinch of sugar. Put the roasted pumpkin seeds aside until serving.
  3. In a saucepan or pan, fry 2 finely chopped onions until translucent and deglaze with a little broth. Then peel the hot potatoes and cut into 3-4 milli wide slices. In a bowl, place the remaining hot vegetable stock on top of the still warm potatoes. Now add the fried onions and 3 tablespoons of mustard to the bowl with the potatoes and the stock. Stir everything together while still warm. With this type of potato salad, the end product is a little mushy. But that`s not bad at all, it is particularly desirable in southern Germany. If you don`t like that, you should use mostly waxy potatoes and only half of the broth instead of the mostly floury potatoes.
  4. Add about 5 tablespoons of apple cider vinegar, a pinch of salt, a little sugar and a little pepper to the salad. Finally, add a dash of pumpkin seed oil. Let the finished potato salad stand for about 15 minutes, until it has gotten cold and has a little permeability. Fold the lamb`s lettuce under the cold potato salad. Now sprinkle a few roasted pumpkin seeds on the finished salad and drizzle a few drops of pumpkin seed oil on it as a decoration.
  5. A seared sausage and a bit of mustard taste particularly good with it.

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