Prawn and Potato Salad
- 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