Prawn and Potato Salad
Prawn and Potato Salad

Ingredients

Method

  • 500g baby new potatoes, cooked for 15 mins in boiling water
  • 4 tbsp olive oil
  • 3 tbsp Dijon mustard
  • Squeeze of lemon
  • 1 tbsp sugar
  • 3 tbsp white wine vinegar
  • 6 tbsp quality mayo
  • 1 bunch of spring onions, sliced
  • 4 celery stalks, chopped
  • 1 bunch of parsley, chopped
  • 150g radishes, sliced
  • Salt and pepper
  • About 20 cooked tiger prawns or similar
  • Mix the oil, sugar, mustard, and vinegar together in a large bowl. Add the hot potatoes, season well, and set aside to cool. Once cooled, add the mayo, spring onions, radishes and celery, squeeze in some lemon, and mix together.
  • Toss the cooked prawns into the salad and mix in the parsley. Serve immediately or chill and take on a picnic.
20 mins
6 serving
This recipe pairs perfectly with the Victory Point Rosé 2019 from Margaret River, Australia.

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