Potato And Seafood Salad
Serves 4. A warm autumn salad that can be served as a starter or main.
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Directions
- Put the juice, zest, chives and garlic in a small mixing bowl and stir until well combined. Gradually add the oil and set aside until ready to use.
- In a pot of salted water, add the prawns and mussels and simmer for 2 minutes. Try not to overcook the seafood or it will become tough. Drain and pat dry with paper towels.
- In plenty of salted water, cook the potatoes until just soft, about 30 minutes. Drain, quarter and place in a large bowl. While still hot, add half of the chives mixture and toss to coat. Allow the potatoes to stand for a few minutes to absorb the dressing.
- Toss the potatoes with the seafood, peas, celery, radishes and remaining dressing. Sprinkle with the spring onion. Season with salt and pepper, and serve.
Ingredients
- Juice and zest of 1 lemon
- 30 ml fresh chives, chopped
- 1 garlic clove, crushed
- 150 ml olive or vegetable oil
- 500 g prawns, shelled
- 200 g mussels, out of the shell
- 3 medium potatoes, skin on and washed
- 150 g green beans, topped, tailed and cooked
- 50 g fresh peas, cooked
- 2 celery sticks, diced
- 2 radishes, sliced
- 1 spring onion, thinly sliced
- 2.50 ml salt
- 1.50 ml white pepper