Potato salad with pumpkin seed oil and lamb's lettuce

Ingredients for 4 servings:

• 600 g potatoes, floury or mostly waxy
• 200 ml vegetable stock
• 2 onions
• 3 tbsp mustard
• salt and pepper
• 2 tbsp sugar
• 5 tbsp apple cider vinegar
• 4 tbsp oil
• 4 tbsp pumpkin seed oil
• 100 g lamb’s lettuce
• 80 g pumpkin seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Total time approx. 35 minutes

To make the potato salad, cook the potatoes in their skins with a little salt and a lid on for about 10 minutes. Roast the pumpkin seeds in a shallow pan without oil over medium heat. Shake the pumpkin seeds occasionally to prevent burning. After roasting, season the pumpkin seeds with a little salt and caramelize them with a pinch of sugar. Set the roasted pumpkin seeds aside until ready to serve. In a pot or pan, fry two finely chopped onions until translucent and deglaze with a little broth. Then peel the still-hot potatoes and cut them into slices about 3-4 millimeters wide. In a bowl, pour the remaining hot vegetable broth onto the still-warm potatoes. Now add the fried onions and 3 tablespoons of mustard to the bowl with the potatoes and broth. Stir everything together while still warm. With this type of potato salad, the end product will be a little mushy. But that’s not a problem; in fact, it’s desired, especially in southern Germany. If you don’t like that, you should use mostly waxy potatoes instead of the mostly floury potatoes and only use half the stock. Add about 5 tablespoons of apple cider vinegar, a pinch of salt, some 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 cooled and has had a chance to marinate a little. Fold the lamb’s lettuce into the cold potato salad. Scatter a few roasted pumpkin seeds over the finished salad and drizzle with a few drops of pumpkin seed oil for decoration. This goes particularly well with a spicy bratwurst and a little mustard.