Creamy potato salad with pumpkin seeds

Name: Creamy potato salad with pumpkin seeds
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 1,75 kg waxy potatoes; 3 Onions; 6-8 TABLESPOONS Oil; 1-2 TABLESPOONS Sugar; 150 ml Vegetable broth; 150 ml White wine vinegar; 7-10 Tbsp salt, pepper; 300 g Fresh cream; 2-3 TABLESPOONS Pumpkin seed oil; 75 g Lamb's lettuce; 4-5 Tbsp Pumpkin seeds

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

1,75 kg waxy potatoes
3 Onions
6-8 TABLESPOONS Oil
1-2 TABLESPOONS Sugar
150 ml Vegetable broth
150 ml White wine vinegar
7-10 Tbsp salt, pepper
300 g Fresh cream
2-3 TABLESPOONS Pumpkin seed oil
75 g Lamb's lettuce
4-5 Tbsp Pumpkin seeds

Directions

1
Wash the potatoes and cook for about 20 minutes. Quench and remove the skin. Let the potatoes cool down and cut into slices.
2
Peel and chop the onions. Fry them in hot oil until they are glassy. Sprinkle with sugar and caramelize briefly. Deglaze with stock and vinegar. Bring marinade to the boil and simmer for about 5 minutes. Season with salt and pepper.
3
While still hot, pour over the potatoes, mix and leave to stand for at least 1 hour.
4
Mix crème fraiche and pumpkin seed oil. Also fold into the potatoes. Clean the lamb's lettuce, loosen the leaves, wash and drain well. Arrange potato salad, sprinkle with seeds and lamb's lettuce shortly before serving.