Potato and prawn salad

Potato and prawn salad

Total: 45 Min. | Active: 45 Min.
gluten-free
Nutritional value / person: 325 kcal
, Fat: 12 g
, Carbohydrate: 27 g
, Protein: 23 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

1 tbsp mustard
4 tbsp white wine vinegar
1 tbsp sunflower oil
100 g crème fraîche
1 shallot, finely chopped
½ tsp salt
a little pepper

Potatoes

600 g baby potatoes
water, boiling

Salad

250 g mini cucumbers, diagonally sliced
1 bunch radish, thinly sliced
2 parcels cold-water prawns (MSC) (each approx. 180 g), drained
1 bunch dill, torn into pieces
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How it's done

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Dressing

In a bowl, mix the mustard, vinegar, oil, crème fraîche and shallot, season.

Potatoes

Cook the potatoes in boiling water for approx. 20 mins. until soft. Drain the potatoes, cut the larger potatoes in half, add to the dressing, mix and leave to cool.

Salad

Mix in the cucumber, radishes, prawns and dill.

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