Potato & Fennel Salad With Chilli Yoghurt Dressing Recipe

Name: Potato & Fennel Salad With Chilli Yoghurt Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg kipfler potato; ½ cup yoghurt; 12 lemon, juice of; 2 long red chilies, seeds removed, finely chopped; ½ 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

Servings: persons

1 kg kipfler potato
½ cup yoghurt
12 lemon, juice of
2 long red chilies, seeds removed, finely chopped
½ 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

1
Cook the potatoes in a large pan of boiling salted water for 12-15 minutes until just tender.
2
Drain, then allow to cool for 10 minutes.
3
When cool enough to handle, peel and halve potatoes on an angle.
4
Meanwhile, heat butter in a pan and add leek and garlic, cooking until golden.
5
Allow to cool.
6
In a large bowl, combine yoghurt, juice, chilli and 1 tablespoon of water, season to taste with salt and pepper and whisk until smooth.
7
Add the potatoes, fennel, leek, garlic and chives, then toss well to combine and serve.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 kg kipfler potato, ½ cup yoghurt, 12 lemon, juice of, 2 long red chilies, seeds removed, finely chopped, and more.

Yes, Potato & Fennel Salad With Chilli Yoghurt Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato & Fennel Salad With Chilli Yoghurt Dressing

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