Leek and cheese salad with turkey and fig mustard sour cream

Name: Leek and cheese salad with turkey and fig mustard sour cream
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 750 g Small waxy potatoes; 4 Leek (leek; approx. 1 kg); 7-10 Tbsp Salt; 600 g Gouda (play); 400 g smoked turkey breast (piece); 1⁄2 Tsp Vegetable broth; 7 TABLESPOONS Fruit vinegar; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 2 TABLESPOONS Fig mustard sauce (glass); 200 g Schmand; 150 g mayonnaise; 7-10 Tbsp Sugar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

750 g Small waxy potatoes
4 Leek (leek; approx. 1 kg)
7-10 Tbsp Salt
600 g Gouda (play)
400 g smoked turkey breast (piece)
1⁄2 Tsp Vegetable broth
7 TABLESPOONS Fruit vinegar
7-10 Tbsp Pepper
4 TABLESPOONS Oil
2 TABLESPOONS Fig mustard sauce (glass)
200 g Schmand
150 g mayonnaise
7-10 Tbsp Sugar

Directions

1
Wash the potatoes and cook for about 20 minutes. Quench, peel and let cool down.
2
Clean the leek, halve lengthwise, wash and cut into strips. Steam covered in little boiling salted water for about 1 minute until al dente. Quench, drain and let cool down.
3
Dice the gouda and turkey breast. Cut the potatoes into slices.
4
Dissolve the broth in 1⁄8 l hot water. Stir in 5 tablespoons of vinegar, salt and pepper. Fold in the oil. Mix leek, potatoes, cheese and turkey with the marinade. Let stand for at least 30 minutes.
5
Mix fig mustard, sour cream and mayonnaise. Season to taste with salt, pepper, approx. 2 tbsp. vinegar and a little sugar. Mix the sour cream with the salad and let it stand for at least 1 hour. Flavour again.