Prawn cocktail potato salad
- Portion size: Serves 4-6
- Prep time 5 min. Cook time 12 min, plus cooling
- Difficulty: easy
Combining two salad favourites – potato salad and prawn cocktail – this 20 minute dish is filling, crowd-pleasing and absolutely delicious.
- Double the fun: Crumbling prawn cocktail crisps over the top for crunch makes it double potato AND double prawn cocktail.
- Make ahead: The potatoes are best boiled ahead of time so they have time to cool to room temperature. To help the lettuce stay crisp, you can finely slice and store in a bowl of cold water in the fridge while you’re waiting for the potatoes to cool.
- Switch it up: We love coldwater prawns in this dish, traditional prawn cocktail-style – but if you want to take it to another level, you could add some big barbecued king prawns to the party.
Find lots more delicious ideas in our complete potato salad recipes collection.
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Ingredients
- 1kg new potatoes, quartered
- 250g cooked and peeled coldwater prawns, defrosted
- 1 little gem lettuce, finely sliced
- 2 avocados, chopped
- 20g dill, chopped, plus some fronds reserved for garnish
- 28g packet prawn cocktail crisps, crumbled
For the dressing
- 4 tbsp mayonnaise
- 4 tbsp ketchup
- ½ tsp Worcestershire sauce
- ¼ tsp Tabasco
- ¼ tsp smoked paprika, plus a pinch to dust
- Lemon juice to taste
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Method
- Cook the new potatoes in a pan of salted boiling water for 12 minutes until tender, then drain and leave to cool.
- Mix the ingredients for the dressing in a large bowl, then stir in the cooled potatoes, prawns, shredded lettuce, chopped avocado and dill.
- Garnish with a pinch of smoked paprika, crumbled crisps and dill fronds.
Nutrition
- 379kcals Calories
- 21g (3g saturated) Fat
- 11g Protein
- 33g (7.2g sugars) Carbs
- 5.3g Fibre
- 1g Salt
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