Curry potato salad with leek

Ingredients for 2 servings:

• 500 g potatoes, waxy
• Water (salt water)
• 200 g leek
• 1 tsp broth, granulated
• 125 ml water, hot
• 1 bag of ready-made salad dressing mix (paprika and herbs)
• 1 tbsp germ oil
• 2 tsp curry powder
• 150 g yogurt (1.5% fat)
• 1 grapefruit(s), pink

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Boil the unpeeled potatoes in salted water for 20-25 minutes. Meanwhile, trim and wash the leek and cut into fine rings. Stir the granulated stock into 125 ml of hot water. Mix the salad dressing with the germ oil, curry powder, and stock. Peel the potatoes while they are still hot and slice them directly into the sauce. Add the leek rings, stir everything together, transfer to a bowl, and allow to cool. Blend the yogurt until smooth. Peel the grapefruit thickly, removing the white pith. Cut the segments from each fruit segment. Halve the segments. Serve the grapefruit segments with the potato salad. Spread the yogurt on top and serve immediately.