Potato salad with leek and yogurt dressing

Preheat the oven to 200 ° C. Wash the potatoes, put them in a pot of cold water, salt, vegetable broth and bay leaf. Put on the fire and cook them.

Cut the green from the leek and wash the stem. Place them on a dish with olive oil and Fleur de Sel. Throw them in the oven until golden brown.

Peel the garlic and grate, add to the yogurt with olive oil, salt and pepper. Chop the chives and add to the yogurt to make a sauce for your potatoes.

After cooking, fry the potatoes in Moroccan herbs. Check your potatoes and remove the leek from the oven when it is cooked. Cut the potatoes and keep them warm. Also peel the leek and keep the crispy outer shell aside to finely chop it.

Mix the yogurt sauce and drizzle over the potatoes. Keep a little aside as decoration.

Place the potatoes on a dish, place the entire leek stems on top, finish with a little sauce, some fresh chives and the chopped crispy pieces of leek.