Styrian Potato Salad with Pumpkin Seed Oil — Epoche A2
Styrian Potato Salad with Pumpkin Seed Oil In Styria, south-east Austria, a bottle of pumpkin seed oil stands on nearly every table. It looks black in the bottle, dark green on the plate, and it tastes of roasted nuts. People put it on potato salad — and on vanilla ice cream, which visitors think is a joke until they taste it. The oil exists because of one strange pumpkin. Normal pumpkin seeds sit in a hard white shell. Over a hundred years ago Styrian farmers found pumpkins whose seeds grew naked, with only a thin green skin, and planted these on, year after year. So the whole seed goes into the press, and the oil comes out dark and strong. Ingredients (for 4) 800 g firm potatoes 1 small onion, cut small 150 ml warm clear soup 2 tablespoons vinegar 1 teaspoon mustard salt and pepper 3 tablespoons Styrian pumpkin seed oil Instructions Boil the potatoes in their skins, 20 minutes. Peel them while warm and cut them into thin slices. Mix the soup, vinegar, mustard, onion, salt and pepper, and pour this over the warm slices. Wait ten minutes. Add the pumpkin seed oil only at the end, over the top. Never heat this oil in a pan — the nut taste dies there. Serve a little warm, with the oil sitting on top like green ink.