Potato salad with pumpkin seeds

Name: Potato salad with pumpkin seeds
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 50 g peeled pumpkin seeds; 1 medium onion; 1/8 l Vegetable broth (instant); 5-6 Tbsp White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 TABLESPOONS Sunflower oil; 125 g Lamb's lettuce; 1 package (80 g) smoked, wafer-thinly sliced core ham; 4 TABLESPOONS Pumpkin seed oil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg waxy potatoes
50 g peeled pumpkin seeds
1 medium onion
1/8 l Vegetable broth (instant)
5-6 Tbsp White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 TABLESPOONS Sunflower oil
125 g Lamb's lettuce
1 package (80 g) smoked, wafer-thinly sliced core ham
4 TABLESPOONS Pumpkin seed oil

Directions

1
Wash the potatoes thoroughly, cover and cook in plenty of boiling water for about 20 minutes. Meanwhile, lightly roast pumpkin seeds in a pan without fat, take out immediately and let cool down. Peel and quarter the onion and cut into fine strips. Drain potatoes, rinse with cold water and let them drain. Peel and slice the hot potatoes. Heat stock, vinegar and onions in a pot, season with salt and pepper and add the sunflower oil.
2
Pour marinade over the warm potato slices and mix carefully. Let the potatoes steep in the marinade for at least 30 minutes and let them cool down. Clean the lamb's lettuce, wash thoroughly several times and drain. Season potatoes with salt and pepper again. Fold in lamb's lettuce, ham and pumpkin seeds and arrange on plates. Sprinkle each with a tablespoon of pumpkin seed oil and serve immediately
3
Waiting time approx. 20 minutes