Erdäpfelsalat is made by tossing air-fried, rather than boiled, potato cubes with Austria's signature pumpkin seed oil. The airfryer crisps the outside of the potatoes while keeping the centre soft, giving a more pronounced texture than the classic boiling method. Enriched with hard-boiled egg, the salad works just as well on a brunch table as it does packed into a lunchbox.
Toss the potato cubes with salt and spread them in a single layer in the airfryer basket, cooking until the outside is crisp and the inside is soft, shaking the basket a few times.
Whisk the pumpkin seed oil, apple cider vinegar and warm vegetable stock together in a bowl, then stir in the finely chopped onion.
Toss the warm potatoes generously with the dressing and let them rest for a few minutes so the flavour soaks in.
Top the salad with the sliced hard-boiled egg, scatter over the toasted pumpkin seeds, and serve warm or at room temperature.
Toss the dressing through the potatoes while they're still warm; if added after they've cooled, the flavour won't soak in. Allergens: contains egg.
If you can't find pumpkin seed oil, olive oil works in the same quantity, though the salad loses much of the nutty flavour that makes it distinctly Austrian.
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