Family friendly Side

Potato and fennel salad with chilli yoghurt dressing

Name: Potato and fennel salad with chilli yoghurt dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Ingredients: 1kg kipfler potatoes; 1/2 cup (140g) yoghurt; Juice of 1/2 lemon (or to taste); 2 long red chillies, seeds removed, finely chopped; 1/2 cup finely chopped chives; 3 baby fennel bulbs, very thinly sliced

Rate now

20m

15m

Potato and fennel salad with chilli yoghurt dressing

Jump to recipe

Add a bit of heat to your potato salad with chilli yoghurt dressing.

1kg kipfler potatoes
1/2 cup (140g) yoghurt
Juice of 1/2 lemon (or to taste)
2 long red chillies, seeds removed, finely chopped
1/2 cup finely chopped chives
3 baby fennel bulbs, very thinly sliced

Method

1.

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.
2.

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 and chives, then toss well to combine and serve.