Potato & Fennel Salad With Chilli Yoghurt Dressing

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

yoghurt, lemon, long red chilies, chives, baby fennel bulbs, garlic, butter, water, salt, pepper

Taken from www.food.com/recipe/potato-fennel-salad-with-chilli-yoghurt-dressing-507719 (may not work)