Potato salad with leek and carrots

Ingredients for 4 servings:

• 1 kg potatoes (preferably waxy)
• 1 stalk(s) leek, (not too thick)
• 3 carrots
• 125 ml vegetable stock
• 4 tbsp herb vinegar
• ½ tsp sugar
• 3 tbsp rapeseed oil
• Pepper, white
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Winter version and without onions

Boil the potatoes in their jacket potatoes, peel them, and let them cool slightly. Then quarter them and cut into pieces/cubes. (You can also slice the potatoes, but small cubes look better for the winter salad.) In the meantime, heat the stock and pour it over the potatoes, then let it stand for 10 minutes. Make a marinade from the herb vinegar, sugar, pepper, and salt, then pour it over the potatoes and mix gently. Let it stand for another minute. Trim the leeks, halve them if necessary, and cut them into thin strips/rings. Peel the carrots and finely grate them. Add the leeks and carrots to the potatoes and mix briefly. Only at the very end do you add the oil, mix carefully, and serve.