Potato and prawn salad

Potato and prawn salad

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


4 people


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:

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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


600 g baby potatoes
water, boiling


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


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.


Mix in the cucumber, radishes, prawns and dill.

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