The Styrian potato field salad, or Erdäpfel Vogerlsalat, is the ultimate Austrian salad. The tangy potatoes are topped with field salad, speck and a heavenly dose of Styrian 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.
Fry the bacon if using and chop into pieces once cooked (if using speck just cut it up no need to cooked it).
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.