Styrian Potato Salad Duo
Potato salad with pumpkin seed oil dressing or mayonnaise? For all the indecisive out there, we simply made both versions.
Difficulty: easy Total time: 45 min Portions: 4
with pumpkin seed oil with vinegar
Potato Salad with Vinegar-Oil Dressing
- 600 g potatoes (waxy)
- 200 ml stock (warm beef or vegetable broth)
- 5 tbsp Steirerkraft Pumpkin Seed Oil PGI
- 3 tbsp Steirerkraft Apple Vinegar
- 1 red onion
- 1 tsp salt
- 1 tsp tarragon mustard
- pepper
Potato Salad with Pumpkin Seed Oil Mayonnaise
- 600 g potatoes (waxy)
- 1 egg (fresh)
- 100 ml vegetable oil (e.g. sunflower or rapeseed oil)
- 1 tsp tarragon mustard
- 1 tsp tarragon mustard
- 1 splash Steirerkraft Apple Vinegar
- salt
- pepper
Preparation
Version 1)
Boil the potatoes in their skins, then peel while still lukewarm. Slice and place in a bowl, pour the warm stock over them, and let sit.Meanwhile, prepare the dressing: whisk together the pumpkin seed oil, apple vinegar, mustard, salt, and pepper. Finely chop the red onion and mix into the potatoes. Pour the dressing over and combine well. Taste and adjust seasoning, then serve garnished with chives.
Version 2)
Let the cooked potatoes steam off briefly, then peel and slice.For the mayonnaise, crack a fresh egg into a bowl and mix with the mustard and vinegar. Then drizzle in the vegetable oil (not the pumpkin seed oil) drop by drop while whisking vigorously. This works best with a mixer or hand blender. Once the mixture reaches a mayonnaise-like consistency, season with salt and pepper, then finally stir in the pumpkin seed oil and pour over the potato slices.
Don't tell anyone
The absolute classic: we served our potato salad with a pair of “Sacherwürstl” sausages. Frankfurters or Vienna sausages also pair wonderfully!
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That's where the Styrian
spirit comes from