Prawn, potato, bean & watercress salad

Cooking Salads Prawn, potato, bean & watercress salad

Potato salad goes from side dish to main course with the addition of prawns and seasonal vegetables.

Lables: Egg free Fish free Gluten free Sesame free Soy free Wheat free
  1. Peel potatoes and place in a pan of cold water, bring to the boil and cook for 8-10 minutes or until just tender. Drain and slice.
  2. For dressing, whisk ingredients in a bowl until combined. Season to taste.
  3. Place salad ingredients and dressing in a large bowl and toss to combine.

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20 small kipfler potatoes, peeled
25 cooked prawns, peeled, deveined, tails intact
200g baby green beans, blanched
1 bunch watercress, leaves picked
1 cup chervil leaves
2 tbsp chopped flat-leaf parsley
1 tbsp chopped tarragon
1/4 cup sherry vinegar*
2 tbsp walnut oil*
2 tbsp olive oil
1 tsp brown sugar
1/3 cup thin cream

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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