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Styrian Potato Salad with Lamb's Lettuce and Pumpkin Seeds

Vorbereitung 25 minutes
Garzeit 30 minutes
Gesamt 2 hours 30 minutes
Portionen 6 servings
Steirischer Kartoffelsalat mit Feldsalat und Kürbiskernen

Zutaten

  • 1000 g waxy potatoes
  • 1 tbsp butter
  • 2 onions
  • 200 g diced bacon
  • 80 ml white balsamic vinegar or apple cider vinegar
  • 250 ml vegetable broth
  • 2 tbsp medium-hot mustard
  • 2 tbsp vegetable oil
  • 100 g lamb's lettuce (mâche)
  • 50 g pumpkin seeds
  • 6 tbsp pumpkin seed oil
US - US

Nutrition per serving, approx.: 508 kcal12 g protein33 g carbs36 g fat5 g fiber
Estimates, calculated from the ingredients.

Zubereitung

  • The day before, cook 1000 g waxy potatoes until tender, about 20 min.
  • Briefly rinse with cold water and peel while still hot. 
  • Let the potatoes cool and keep them loosely covered in the fridge until the next day.
  • The next day, cut or slice the potatoes into slices about 3 mm thick and place them in a large bowl.
  • In a nonstick pan, toast the 50 g pumpkin seeds over medium heat until the seeds start to pop. 
  • Meanwhile, finely dice the 2 onions.
  • Set the pumpkin seeds aside, melt 1 tbsp butter in the pan and fry the 200 g diced bacon in it.
  • As soon as the bacon is lightly golden brown, add the prepared diced onions and sauté briefly.
  • Add 80 ml white balsamic vinegar or apple cider vinegar and 250 ml vegetable broth and bring briefly to a boil.
  • Add 2 tbsp medium-hot mustard as well as salt and pepper and simmer for 2 min.
  • Remove from the heat and stir in 2 tbsp vegetable oil.
  • Pour the still hot dressing over the potato slices and fold in gently.
  • Let the potato salad marinate for at least 1.5 hours (the longer the better), gently stirring every now and then.
  • Meanwhile, wash 100 g lamb's lettuce (mâche) and spin it dry.
  • To serve, mix the lamb's lettuce into the potatoes and season with salt and pepper. Divide among plates, drizzle each portion with about 1 tbsp pumpkin seed oil and sprinkle with the toasted pumpkin seeds.

Tipps

  • Cooking the potatoes ahead of time keeps them from falling apart as much when you stir. If you don't have time for that, though, I recommend using small potatoes, e.g. baby potatoes, and just cutting them in half.
  • If you don't have a salad spinner at home, take a clean kitchen towel, wrap the lamb's lettuce in it and gently "spin" it a little. If the lettuce is still too wet, the dressing can't coat the leaves and it simply tastes only half as good.
  • Good pumpkin seed oil is very expensive and you need it relatively rarely. But it's better to spend a little more money and buy a small bottle – it's definitely worth it for the flavor.
  • If you want to make some extra potato salad for the next day, only fold the lamb's lettuce into the part you're going to eat right away and add it to the rest the next day. Otherwise the lamb's lettuce gets quite mushy.
  • Storage: Keep the potato salad without lamb's lettuce in the fridge for about 2 days, and fold in the lettuce just before serving.
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