Avocado prawn potato salad
A creamy, garlicy take on a potato salad.
- 500 g fingerling potatoes
- 1 cup aioli
- 1 ripe avocado
- 10 king prawns peeled and deveined
- 1 lemon
- 1 tbsp parsley finely chopped
- olive oil
Thoroughly wash the potatoes and cook them in a plenty of water until they are soft, around 25-30 minutes.
Meanwhile cut the avocado into small cubes and dress them with lemon juice, salt and pepper. Set aside.
When the potatoes are cooked. Leave them to cool for ten minutes and then cut them in half. If you used larger potatoes you might want to peel them now and cut them in to larger cubes.
Heat a splash of olive oil in a large non-stick pan. Add the potatoes with the cut down in one layer and fry until they are golden brown and crisp. You might need to do this in batches, so you don’t overcrowd the pan. Set aside.
In the same pan quickly fry the peeled king prawns until they are just done, 2-3 minutes.
Place the potatoes in a large bowl, mix with the parsley and salt and pepper them slightly.
Mix the potatoes with the aioli and top with the dressed avocado and the king prawns. Adjust the seasoning if needed.