recipe · vegetarian ·

PUMPKIN OIL POTATO SALAD

  • 1kg  waxy potatoes

Boil the potatoes until done (approx 20 mins), drain and then halve or quarter the potatoes (depending on size).

Set them aside.

Make the dressing with:

  • 100ml cider vinegar
  • 100ml olive oil
  • 2 tablespoons mustard
  • 200ml vegetable stock

Dress the still steaming potatoes and allow to cool, the potatoes will soak in the dressing, and the starch will ooze out and thicken the dressing.

To garnish:

  • 150g speck (or fried bacon lardons)
  • 2 tablspoons Styrain pumpkin seed oil
  • freshly ground black pepper
  • chopped chives or spring onions
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