Summary

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

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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.