My Mom's "Kartoffelsalat mit dunklem Öl" (potato salad with pumpkin seed oil)

This is no ordinary potato salad - it's neither a traditional German (Swabian or Bavarian) potato salad with a vinegar-oil dressing nor a traditional American potato salad with mayonnaise :)

 The Dark Oil - Pumpkin Seed Oil

We call this potato salad one with a "dark" oil because of the use of the black pumpkin seed oil. It is a pretty simple vinegar-oil dressing with the addition of the dark pumpkin seed oil. The dark oil does not only gives it a special color, it also adds kind of a nutty flavor.

Crunchy Onions and Firm Potatoes

There are two more things that I really enjoy about this salad. First, the onion rings, no diced onion. The rings give a slight crunch and are easily visible, but they are very thin and not too strong. Second, the kind of firm potato slices. I like the salad because the potatoes are not mushy or completely broken up. You can easily identify the potato slices. So, it is the complete opposite of the "schlotzig" Swabian potato salad :)


  • 5-7 big potatoes (unpeeled, waxy and firm potatoes)
  • 1 liter saltwater
  • 1 onion 
  • 1 tablespoon salt
  • 1/2 teaspoon pepper 
  • 2-3 tablespoon vinegar (wine or apple vinegar)
  • 1 tablespoon olive oil
  • 3 tablespoon sunflower oil
  • 2 tablespoon pumpkin seed oil
  • 1/4 cup water (cold)
  • salt, pepper, vinegar to taste



Boil the potatoes: 

First, put the unpeeled potatoes in a pot with saltwater and bring to a boil. Let cook for about 20-25 minutes, till a fork goes in smoothly. Time depend on the size of the potatoes, so keep checking, they could also be done earlier. The potatos shall be soft but not broken up or overcooked. The fork should come out smoothly, but the potato should not completly break when pricked. Drain the potatoes and set aside, let cook down for a bit.

Prepare the salad:

Then, peel the potatoes and slice in thin slices. You can do it by hand or use a mandoline. Cut the onion. I like it when the onion is cut in thin half rings, but you can also dice it. I prefer the crunch that the rings add to the salad.

Add the dressing:

Now, add salt, pepper and the vinegar and oils. Just pour it over the potatoes. You do not need to mix the dressing in a separate bowl. Add a bit of cold water. Mix all the potatoes with the seasoning and dressing, but be careful to not completely break down all potatoes. There should still be some unbroken potato slices :)

Season to taste:

Last, try the salad. Add some more salt, pepper or vinegar if needed. When you let the salad sit for a while, you may need to mix it again and adjust the spices. There should always be some dark vinegraitte visible in the bottom of the bowl. If the potatoes have soaked up all the liquid, you need to add more vinegar and water.

Bon Appetit!

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