Potato salad with sausage and caraway

Ingredients for 3 servings:

• 500 g potato(s), small & waxy
• 250 g leek
• 200 g meat sausage
• 150 g yogurt
• 100 g mayonnaise (delicacy mayonnaise)
• 70 ml vegetable stock
• 5 tbsp vinegar (white wine vinegar)
• 2 tbsp lemon juice
• 1 tsp caraway seeds
• Salt and pepper, freshly ground

Instructions

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

Boil the potatoes in salted water with a little caraway seeds, drain, let cool, peel, and slice. Bring the stock with vinegar, salt, and pepper to a boil, then remove from the heat. Add the potato slices to the stock and let them simmer. Wash and trim the leek, halve it lengthwise, and cut into thin strips. Add it to the stock with the potatoes and let it simmer. Halve the meat sausage lengthwise and cut into thin slices. Mix the yogurt with mayonnaise, lemon juice, salt, and pepper to make a salad dressing. Briefly roast the caraway seeds in a pan without fat. Drain any excess stock from the salad. Fold the meat sausage slices into the salad. Arrange the salad in a bowl, pour the dressing over the salad, and sprinkle with the toasted caraway seeds.