Prawn, potato, bean & watercress salad

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

Recipe «Prawn, potato, bean & watercress salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.