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