potato salad

Ingredients for 4 servings:

• 1 kg potato(s), waxy
• ½ vegetable onion(s)
• 1 bunch chives, in rolls
• 200 ml meat broth, vegetable or chicken broth
• 4 tbsp white wine vinegar
• 8 tbsp rapeseed oil
• 1 tbsp pumpkin seed oil
• 100 g lamb’s lettuce
• Salt, pepper, cayenne pepper, sugar, lemon juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Recipe from Styria

Boil the potatoes in their jackets, peel them, and then slice them. While the potatoes are cooking, trim the lamb’s lettuce, rinse it thoroughly in water several times, and spin dry. Peel and finely chop the onions and add them to the potato slices. Bring the stock to a boil and pour over the potatoes. Add the vinegar, season with salt and pepper, and stir in the chives and rapeseed oil. Season to taste with salt, pepper, cayenne pepper, lemon juice, and sugar. Before serving, stir in the lamb’s lettuce and drizzle with pumpkin seed oil.