Potato and leek salad

Ingredients for 2 servings:

• 500 g jacket potatoes, from the day before or freshly cooked
• 2 tbsp ham, diced
• 1 m.-large leek(s)
• 1 tsp olive oil
• 1 dashes lemon juice
• 1 tbsp Balsamic vinegar Bianco
• 2 tsp mustard, medium hot
• 1 tbsp olive oil
• 2 tbsp yogurt 1.5%
• some oregano, fresh or dried
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

a light, low-calorie potato salad

Cut the potatoes into sticks, finely slice the spring onions, and also the leek. Place the leek and potatoes in a bowl. Heat the pan with a teaspoon of olive oil and fry the diced ham, then add it to the potatoes. Fry the finely sliced ​​spring onions in the same fat and add them to the pan. Mix together the dressing (yogurt, mustard, balsamic bianco, water, lemon, and oregano) and pour it over the potato/leek mixture. Let it sit for an hour.