This Austrian potato salad combines cubes of potato cooked in an air fryer, rather than boiled, with the country's distinctive pumpkin seed oil. Air-frying crisps the outside while leaving the inside soft, giving the potatoes a more pronounced texture than traditional boiling. Enriched with boiled egg, the salad works well at breakfast or packed in a lunchbox.
Toss the diced potatoes with salt and arrange in a single layer in the air fryer basket. Cook until crisp outside and soft inside, shaking the basket a few times during cooking.
Whisk the pumpkin seed oil, apple cider vinegar and hot meat stock together in a bowl, then add the finely chopped onion.
Toss the hot potatoes thoroughly with the dressing and leave for a few minutes to let the flavor soak in.
Garnish the salad with slices of boiled egg and toasted pumpkin seeds. Serve warm or at room temperature.
Mix in the dressing while the potatoes are still warm. If you add it after they have cooled, the flavor will not soak in. Allergens: contains egg.
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