Potato salad with leek and yogurt dressing

Preheat the oven to 200°C. Wash the potatoes, place them in a pot with cold water, salt, vegetable broth, and bay leaf. Put on the heat and cook until tender.

Cut off the green part of the leek and wash the stem. Place them on a dish with olive oil and fleur de sel. Toss them in the oven until golden brown.

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

After cooking, sauté the potatoes briefly with Moroccan spices. Check your potatoes and take the leeks out of the oven when they are done. Cut the potatoes and keep them warm. Also, peel the leeks and set aside the crispy outer layer to chop finely later.

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

Place the potatoes on a dish, lay the whole leek stems on top, finish with a bit of sauce, some fresh chives, and the chopped crispy pieces of leek.