Ingredients
- 1 kg ALDI AlmareCooked Australian Tiger Prawns
- 10 medium sized potatoes
- 1 tablespoon Colway mayonnaise
- 2 tablespoons Farmdale sour cream
- 1 teaspoon Worldwide wholegrain mustard
- 1/4 teaspoon finely grated lemon rind
- 3 spring onions, sliced
- 1 red capsicum, deseeded and diced finely
- 1 tablespoon fresh dill or 1/2 tablespoon dried dill
- 1 bag of fresh rocket
Directions
- Peel potatoes and dice into 2cm squares. Bring a pot of salted water to the boil and add potatoes. Cook for 5 minutes. Drain and cool.
- Meanwhile, stir together the sour cream, mayonnaise, lemon rind and wholegrain mustard. Peel and de-vein prawns leaving the tail intact (reserve some prawns to place on the finished dish). Stir in cooled potatoes, prawns, spring onion and capsicum through the sour cream mixture.
- Place a small handful of rocket on individual serving plates and spoon on a serving of the potato and prawn salad. Add the reserved prawns on top. Sprinkle lightly with dill and serve.
