Potato & Fennel Salad With Chilli Yoghurt Dressing
photo by Satyne
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 kg kipfler potato
- 1⁄2 cup yoghurt
- 1⁄2 lemon, juice of
- 2 long red chilies, seeds removed, finely chopped
- 1⁄2 cup finely chopped chives
- 3 baby fennel bulbs, very thinly sliced
- 1 leek, sliced
- 1 -2 garlic clove, minced
- 2 tablespoons butter
- 1 tablespoon water
- salt, to taste
- pepper, to taste
directions
- Cook the potatoes in a large pan of boiling salted water for 12-15 minutes until just tender. Drain, then allow to cool for 10 minutes. When cool enough to handle, peel and halve potatoes on an angle.
- Meanwhile, heat butter in a pan and add leek and garlic, cooking until golden.
- Allow to cool.
- In a large bowl, combine yoghurt, juice, chilli and 1 tablespoon of water, season to taste with salt and pepper and whisk until smooth. Add the potatoes, fennel, leek, garlic and chives, then toss well to combine and serve.
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RECIPE SUBMITTED BY
Well, I am very passionate about cooking and love discovering new recipes. I love participating in the events since I'm always finding new recipes that I wouldn't have found on my own. My housemates and boyfriend all enjoy our food adventures and I love to leave people positive reviews and nice ish photos.