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Categories:Viewed: 59 - Published at: 7 years ago
Ingredients
- 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
Method
- 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.
- Meanwhile, heat butter in a pan and add leek and garlic, cooking until golden.
- Allow to cool.
- 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, leek, garlic and chives, then toss well to combine and serve.
