Potatoes with yogurt-leek sauce

One of those one-off experiments, but Alison asked me to write it down the moment she saw it.

Ingredients

Double or more for guests

• 4 medium potatoes
• 3 tbsp olive oil
• 1 large leek
• 2 tsp mustard powder
• 1 carrot, chopped into small pieces
• 1 large tomato
• 1 clove garlic or 1 tsp garlic powder
• 1 tsp dried or 1 tbsp fresh tarragon
• 2 tsp dried dill

Preparation

1. Choose how to cook potatoes. I scrubbed them clean in a bath and put them in a pressure cooker with an inch of water at full pressure for 15 minutes.
2. Chop leeks after slicing once lengthwise. Then, give leek pieces a series of baths, new water each time, until there are no more grains of dirt in the bathwater. Leeks are the dirtiest of all vegetables.
3. Heat oil in a pan.
4. Add leeks when oil is searingly hot. Cook on high for 2 minutes.
5. Stir in mustard powder and cook on medium heat for another minute. This improves the flavor of the mustard.
6. Add carrots, continue on medium heat for 5 minutes.
7. Add tomato and garlic powder, cook until boiling again.
8. Add herbs, stir, and remove from heat.
9. Put two whole potatoes on each plate, splitting the top of each.
10. Mix yogurt into vegetable mixture, then spread on every potato.

Variations

• Add beans. I didn't this time because we had tofu on our salad.
• Add chilies.
• Pretty much anything goes with potatoes, anything goes with leeks, and anything goes with yogurt, so there could be endless variation.