Soften the potatoes in their skins, steaming only briefly. Peel, slice and mix in a baking dish with the very finely diced onion. Wet with hot clear soup, drizzle with vinegar, season with salt and season with pepper. Gently mix, only then stir in the light oil. Drizzle the pumpkin seed oil over it just before serving, only then stir in the precisely cleaned Vogerlsalat. Next, do not stand, but apply on the spot to the meat lobs.
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