Potato Salad with Leek and Carrots

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	20 mins
Total Time	1 hr 10 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Boil the potatoes as jacket potatoes, peel them and let cool down a little. Then quarter and cut into pieces / cubes. (You can also cut the potatoes into slices, but small cubes look better for the winter salad.)
In the meantime, heat the broth and pour over the potatoes and let it steep for 10 minutes.
Make a marinade from the herb vinegar, sugar, pepper and salt, pour over the potatoes and mix carefully. Let it go through again.
Clean the leek, halve if necessary and cut into fine strips / rings.
Peel the carrots and grate finely.
Now add the leeks and carrots to the potatoes, mix briefly.
Only at the very end pour the oil over it, mix carefully and serve.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.