600 g waxy potatoes
100 g corn lettuce
4 scallions
30 g pumpkin seeds
30 ml Pelzmann perry vinegar
100 ml vegetable stock
1 tsp. mustard
30 ml Pelzmann Styrian pumpkin seed oil
Salt, pepper

Boil the potatoes in salt water until cooked and firm when poked with a knife, strain and set aside until they stop steaming. Peel while still warm and cut into thin slices. Marinate for approximately 20 minutes with hot vegetable stock, vinegar, mustard, salt and pepper. Then mix in pumpkin seed oil. Chop the scallions into thin rings and mix in. Finally add the washed and dry-spun lettuce.

Roast the pumpkin seeds without fat in a pan, then allow to cool and coarsely chop. Sprinkle over the salad.

Content: 0.25 Liter (9.96 / 1 Liter)

Styrian Perry Vinegar 0.25l

Content: 0.5 Liter (27.98 / 1 Liter)

Styrian Pumpkin Seed Oil 0.5l

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