Potato salad with pumpkin seed oil

Ingredients for 4 servings:

• 700 g potatoes, waxy, small, young
• 2 large shallots
• 200 ml vegetable stock
• 50 ml white wine vinegar or Condimento Bianco
• 1 tbsp pumpkin seed oil
• 1 tsp, heaped sour cream
• 1 tsp mustard, medium hot
• 1 pinch(s) pepper, white
• 1 pinch of garlic powder
• 50 ml sunflower oil
• salt and pepper
• chives for garnishing

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours

Variation of the Swabian classic with pumpkin seed oil, sour cream and mustard

Boil the potatoes in lightly salted water until tender. I use young potatoes with tender skin and prepare the salad with unpeeled potatoes. Bring the vegetable broth to a boil briefly and then let it cool slightly. Add the white wine vinegar, pumpkin seed oil, sour cream, mustard, and a pinch each of white pepper and garlic powder to the still-warm broth. Whisk until a smooth sauce forms. Important: Do not add the sunflower oil yet! Peel the shallots and cut into very fine half rings. Cut the still-warm potatoes into approximately 4-5 mm thick slices and line the bottom of the bowl with them. Sprinkle some of the shallots over the shallots and then spread 3-4 tablespoons of the sauce over them. Continue this process, adding the potatoes, shallots, and sauce in layers to the bowl. Let it sit for at least one hour, preferably two to three hours, turning them gently occasionally. The potatoes should absorb the sauce well and the salad should have a “sloppy” consistency. Only then should you pour the sunflower oil over the salad. Season to taste with salt and pepper if desired. Sprinkle the salad with chopped chives before serving.