Rinse the potatoes and boil them in lightly salted water for 15 minutes. Clean the leek, cut the dark green parts into small pieces. Cut the leek into 2 cm wide strips. Remove the peel from the onion and cut into small cubes, dice the bacon. Rinse the dill, shake dry and chop.
Sauté bacon cubes in a non-stick frying pan at low temperature, add onion cubes and leek strips and sauté until translucent.
Drain the potatoes, let them cool a little and peel off the skin. Cut potatoes in half according to size.
Mix yogurt and milk until smooth, add salt and chopped dill and pour over potatoes. Fold in the onion and bacon mixture.
Our tip: Use bacon with a fine, smoky note!
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