For the potato salad with pumpkin seed oil Boil potatoes in their skins until soft, strain, peel while still hot and cut into thin slices. Chop the onion and mix with pumpkin seed oil, vinegar, salt and pepper to make a marinade.
Mix the marinade into the potatoes and stir the salad until it has become nice and creamy. Cover with plastic wrap and refrigerate for 1 hour. Garnish the potato salad with core oil with freshly chopped herbs before serving.
Preparation Tip:
If you are serving the potato salad with kernel oil with a possibly already quite sumptuous dish such as a Styrian fried chicken, reduce the potato salad by half and mix in fresh Vogerlsalat instead.
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