How to make
In a medium-sized pan add 1 tablespoon oil or olive oil and fry the sliced leeks briefly and add a pinch of salt.
Once the leeks have been stewed, remove the pan from the heat and add the apple cider vinegar.
Add the hot chicken broth and as much freshly ground black pepper as you like. Place the pan back onto the hob, on low heat.
Boil the potatoes in slightly salted water until they're ready, strain them and peel them. Cut the potatoes into large cubes and transfer them into a large bowl. Add the hot mixture from the pan to the potatoes. Stir the potato salad well and let it absorb the flavors for 5 minutes.
Add 1/4 cup olive oil, finely chopped dill, as much salt and black pepper as you like and stir the salad again.
Serve the winter potato salad with leeks while it's warm. You can also use it as a side dish to meat or fish dishes.
Enjoy your meal!
