This potatoes and prawn salad can be made early. Â It is a great family dinner or picnic dish, even a great camping meal!
Use kipfler potatoes for this dish, they are a bit firmer and their taste is a bit nutty.
Ingredients:
- 2 potatoes per person
- About 10 prawns per person
- For the mayonnaise: 1 egg yolk, 1/2 spoon of mustard, olive oil (about 1/2 cup), salt, juice of half a lemon, pepper
- Coriander or chives or spring onions.
Method:
- Place the potatoes in cold salted water, bring to the boil and cook until soft
- Drain the potatoes, remove the skin, cut in slices.
- Bring to the boil a large pot of salted water, throw in the (uncooked) prawn. Cook for a minute or two until pink and cooked through. Drain the prawns. If you have purchased cooked prawns, discard this step.
- Peel the prawns, feel free to leave the tail end. Add to the potatoes.
- Prepare the mayonnaise: mix the yolk and mustard slightly, keep mixing while adding slowly the olive oil. The consistency will thicken, extend the mayonnaise until you reach the volume you need. Add the lemon juice, salt and pepper. Â Use straight away by mixing with the potatoes and prawns.
- Add cut herbs.
