Potato and leek salad with apricots

Ingredients for 2 servings:

• 450 g potatoes
• 130 g leek
• 80 g spring onions
• 1 onion(s), red
• 2 garlic cloves
• 1 pepper, red, fresh or dried
• 50 g dried apricots
• 150 g natural yogurt, 3.5% fat
• 10 g parsley, fresh
• e.g. vegetable broth
• Salt
• black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 18 minutes; Total time approx. 2 hours 48 minutes

Clean the leek, halve it, cut it into rolls and set it aside. Clean the spring onion, cut it into rolls and add it to a bowl. Peel the onion and garlic, slice it and add it to the bowl. Clean the peppers, deseed them, chop them very finely and add them to the bowl. Boil the potatoes with their skins on in salted water for about 18 minutes, remove them from the pot and let them cool on a paper towel. Add the leek rolls to the potato water and let them stand for about 3 minutes. Then drain them through a sieve and collect the potato water in a measuring jug. Rinse the leek rolls with cold water and add them to the onion and garlic bowl. Soak the dried apricots in the potato water for about 10 minutes, then dice them finely and add them to the onion bowl. In a large bowl, season the yogurt generously with salt and pepper, add the contents of the onion bowl and mix everything together. Peel and dice the potatoes, add them to the bowl, and gently fold them in. Season to taste. Stir the finely chopped parsley into the salad. Add a little vegetable stock if desired. Let the salad marinate in the refrigerator for at least 2 hours before serving.