Potato and leek salad

Name: Potato and leek salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g waxy potatoes; 1/8 l Vegetable broth (instant); 250 g Leeks (leek); 1 can(s) (425 ml) Vegetable corn; 150 g cherry tomatoes; 300 g Skimmed milk yoghurt; 100 ml Pineapple juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry; 1 TEASPOON Sugar; 4 discs (40 g each) Roast pork slices

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g waxy potatoes
1/8 l Vegetable broth (instant)
250 g Leeks (leek)
1 can(s) (425 ml) Vegetable corn
150 g cherry tomatoes
300 g Skimmed milk yoghurt
100 ml Pineapple juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry
1 TEASPOON Sugar
4 discs (40 g each) Roast pork slices

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Then rinse with cold water, peel and slice. Add hot broth and leave to stand. In the meantime, clean and wash the leek and cut into fine rings.
2
Rinse the corn well and let it drip off. Clean, wash and halve the tomatoes. Mix the prepared ingredients. For the sauce, mix yoghurt and pineapple juice. Season with salt, pepper, curry and sugar.
3
Cut the cold cuts into quarters, roll them up a bit and arrange them in portions with the salad and sauce.