Potato and prawn salad

Name: Potato and prawn salad
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g crème fraîche; 2 parcel cold-water prawns (MSC); 1 shallots; 600 g baby potatoes; 250 g mini cucumbers; 1 bunch radishes; 1 tbsp mustard; 4 tbsp white wine vinegar; 1 tbsp sunflower oil; ½ tsp salt; a little pepper; 1 bunch dill

Total: 45 min. | Active: 45 min.

gluten-free

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Ingredients

for 4 person

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 parcel	cold-water prawns (MSC) (each approx. 180 g), drained
1 bunch	dill, torn into pieces

How it's done

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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