Add a bit of heat to your potato salad with chilli yoghurt dressing.
- 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.
- 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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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set