Austrian Potato Salad
Potatoes Side Dishes Vegetables Salads German and Austrian
Let's talk today about new, surprising ingredients you've tried recently that impressed you. Or about new ingredients you have at home or would like to buy, but have no idea how to use. Let's brainstorm to broaden our horizons on the flavors in our cooking. I'll start. 😊
Pumpkin seed oil was my revelation of the week, even though I'd had it in the house for a few good months. Yesterday I tried it for the first time in this salad and I want to tell you that I never would have believed Bavarian potato salad could be better. But pumpkin seed oil takes it to another dimension. The addition of lamb's lettuce gives it freshness, making it the ideal side dish for Wiener Schnitzel.
Pumpkin seed oil is an emblem of the Styria region in Austria. It's viscous, dark in color (dark reddish when you see it in the bottle, but when you mix it you see it's actually greenish). It's used especially in salad dressings, but can also be used in soups or even desserts.
Ingredients
600g starchy potatoes
150ml beef broth (or chicken)
1/2 small onion
2 tablespoons sunflower oil
3 tablespoons pumpkin seed oil
1 tablespoon white wine vinegar (or apple cider)
1 teaspoon mustard
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon sugar
lamb's lettuce
How to prepare austrian potato salad
- Boil the potatoes in their skins until a fork goes in easily (mine cooked in 45 minutes).
* you must use starchy potatoes, with a high starch content - Prepare the vinaigrette: sauté the onion in 2 tablespoons of sunflower oil, just 30 seconds until it softens a bit but still retains the raw onion flavor. Add the beef/chicken broth and bring to a boil.
- Add the vinegar and pumpkin seed oil. Remove the pot from heat.
- Add the sugar, pepper, salt and mustard and stir until dissolved.
- Peel the hot potatoes (as hot as you can handle).
- Cut the potatoes into cubes and place in a bowl.
- Pour the hot vinaigrette (if it has cooled down in the meantime, bring it back to a boil) over them. Mix gently with a wooden spoon so as not to crush the potatoes. At first they'll seem "watery," but after about 1 minute the potatoes will absorb part of the vinaigrette. The rest of the vinaigrette will mix with the starch released by the potatoes and the crumbled potato pieces and will thicken, transforming into a creamy sauce. Adjust salt to taste. Let cool completely.
- Place the salad in bowls and add lamb's lettuce alongside to taste. Drizzle the lamb's lettuce generously with pumpkin seed oil.
- Serve at room temperature.
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