Potato Salad with Beef Broth and Pumpkin Seed Oil Mayo

I am a huge fan of the German TV series Kitchen Impossible. Tim Mälzer as the Chef invites an other Chef to compete with him. He chooses them mostly, when they are decorated with Michelin stars or have Gault Millau hoods. He has none of them and beats the guests on a regular basis. In late winter for the last 5 years 6 episodes per year were shown.

Two weeks ago they made a different approach for one of the tasks. Both Chefs had to cook the same dish in the same kitchen at the same time. And the jury choose one of them for the winner.
This was in Kitzbühl, Austria.

The Vienna Schnitzel and potato salad is a classic in Austrian cuisine and all Chefs get assessed how good they are in preparing this dish.

The potato salad was very special and hat lots of components. Some are so well known for me, one other was absolutely new to me and I was looking forward to try it.

One part of the dressing is the beef stock. I made my families favorite beef soup with pasta yesterday for Easter Saturday. Knowing that I needed beef stock for the next day. I drained 500 ml off the pot and stuck it in the fridge. That way I was able to take the glob of fat off this morning.
I just used 250 ml of the stock for the dressing base.

600 g of salad potatoes. Cook them in their skin and peel them hot.
Clean and slice some small red radishes.

Dressing:
250 ml home made beef stock
1 large shallot
1 spring onion
2 stalks of lovage
1 tsp dried lovage
4 leaves of tarragon
4 tbsp rapeseed oil
2 tbsp white balsamic vinegar
chives
salt and pepper

Heat up the stock. Chop shallot, spring onion and fresh lovage very fine.
Since the lovage on my balcony just started to grow, I had to use some dried one too.
Get the tarragon leaves together with the upper ingredients in a small casserole and bring it up to a boil. Turn the heat off and let it cool down a bit.
Mix in the rest of the ingredients into the warm stock.
Pour over the hot potatoes and mix carefully. Let set marinate for up to 1 hour, stirring some times.
Add the radishes and the chives.

Mayo: 
1 free range egg at room temperature- very fresh
1 heaped tsp Dijon mustard
pinch of salt
120 ml sunflower oil
60 ml Steir pumpin seed oil
2 tsp creme fraiche
a dash of gherkin water

In a tall blender jar put in the egg and the mustard and pinch of salt.
Make sure the jar is not too wide.
Start mixing with a stick blender and add the sunflower oil in a small steady stream.
Next in with the dark oil and keep mixing.
When it is fully combined, stop mixing and stir in the creme fraiche  and the gherkin water.

When you serve the potato salad in a bowl, add some of the mayo and let it soak in.