Potato Salad with Leek

Make the potatoes the day before in their skins and peel them Sauté the paprika powder in 5 tbsp. oil at low temperature Deglaze with the clear soup and 100ml of the vinegar and simmer for 3 min. at low heat

Cut the potatoes into slices and put them in 1 baking dish. Pour the paprika broth over them and let them sit for 30 minutes, carefully turning them over a few times.

Cut leeks into rings and steam in 2 tbsp. oil until ‘crispy’. (If the leek was washed, it is moist enough) Leek to the potatoes form, mix and pull a little more.

Modified from Essen & Trinken 5 ’93 **

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