Potato & fennel salad with chilli yoghurt dressing

Ingredients (serves 6)

• 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.
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