Potato & Fennel Salad With Chilli Yoghurt Dressing

1. 1

   Cook the potatoes in a large pan of boiling salted water for 12-15 minutes until just tender.

2. 2

   Drain, then allow to cool for 10 minutes.

3. 3

   When cool enough to handle, peel and halve potatoes on an angle.

4. 4

   Meanwhile, heat butter in a pan and add leek and garlic, cooking until golden.

5. 5

   Allow to cool.

6. 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. 7

   Add the potatoes, fennel, leek, garlic and chives, then toss well to combine and serve.

* Per serving · 4 servings · Values may vary.