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Salad: Potato Salad with Curry and Leek

5 from 3 votes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 93 kcal

Ingredients
 

Dressing:

  • 1 stem Leeks
  • 125 ml Water hot
  • 1 tsp Vegetable broth powder
  • 1 Salad herbs with paprika
  • 1 tbsp Rapeseed oil
  • 2 tsp Curry powder
  • Possibly:
  • 150 g Low fat yogurt

Instructions
 

  • Stir the vegetable stock into the hot water, stir in the salad herbs with paprika, rapeseed oil and curry. Clean and wash the leek and cut into fine rings.
  • Put the potatoes in a saucepan and cook for about 20-25 minutes. Drain the potatoes, peel them while they are still hot and cut them directly into the sauce.
  • Add the leek rings, stir everything and let cool in the bowl.
  • You can spread the yoghurt over it before serving or stir it into the sauce and mix it right away

Nutrition

Serving: 100gCalories: 93kcalCarbohydrates: 12.8gProtein: 2.2gFat: 3.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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