Leek, cheese and potato salad

Ingredients for 6 servings:

• 4 stalk(s) leeks
• 600g Gouda
• 500 g potatoes, mostly waxy
• 350 g smoked turkey breast
• 200 g sour cream
• 200 g Miracle Whip
• 4 tbsp milk
• 2 tbsp mustard
• 6 tbsp apple cider vinegar
• 4 tbsp rapeseed oil
• Salt
• Pepper, colored, from the mill

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

with smoked turkey breast

Wash the potatoes thoroughly and cook in boiling water for about 20 minutes. Then drain, rinse in cold water, peel, and let cool. Trim the leeks, halve them lengthwise, rinse thoroughly, cut into short strips, and then blanch in boiling, lightly salted water. Drain in a sieve, rinse in cold water, and let drain. Dice the Gouda and turkey breast. Halve the potatoes first, then slice them. Carefully mix all the prepared ingredients together in a large bowl. Mix 4 tablespoons of apple cider vinegar with a little salt and a few turns of freshly ground pepper, then stir in the rapeseed oil. Pour the vinaigrette over the salad and mix well. Let stand for 30 minutes. Mix the sour cream with the Miracle Whip and mustard, then stir in 2 tablespoons of apple cider vinegar and the milk. Season with a little salt and a few turns of freshly ground pepper. Serve the salad and spread the salad dressing over it. Serve with fresh rye baguette or farmhouse bread. Tip: The salad also works well as a side dish for a barbecue; in that case, though, I would omit the smoked turkey breast.