An Austrian Erdäpfel Vogerlsalat is a potato field salad that combines a tangy dressing poured over potatoes and field salad, plus speck and pumpkin seed oil.
1very liberal shot of Styrian pumpkin seed oilKürbiskernöl
Instructions
Peel and dice the potatoes in 3/4 inch cubes. Place in a pan and cover with cold water and a dash of salt. Bring to a boil, lower heat, and simmer until the potatoes are just tender but still hold their shape. Strain.
In the mean time, mix the vinegar, oil, mustard, stock, sugar, salt and pepper well in a big bowl. Put the cooked potatoes in the bowl and stir gently but evenly. Set aside to rest for at least 30 minutes.
Chop the speck into pieces.
Pour the potatoes and liquid into a serving dish, top with the field salad and sprinkle with the bacon. Drizzle the salad with the pumpkin seed oil before serving.