Prawns and Potato Salad

Ingredients for Prawns and Potato Salad

• 1 small red onion (about 110g ), thinly sliced into rings

• 5 tablespoons red wine vinegar

• 800g unpeeled russet potatoes

• Kosher salt

• 60ml dry white wine

• Freshly ground black pepper

• 450g large prawns, cooked, peeled, and deveined, cut into 3/4" pieces

• 3 plum tomatoes (about 300g ), quartered lengthwise, then crosswise

• 5 tablespoons extra-virgin olive oil

• 6 fresh basil leaves, thinly sliced

Place sliced onion in a strainer and rinse under cold water for 20 seconds; drain. transfer onion to a large bowl; add vinegar and toss to coat. Set aside.

Meanwhile, boil potatoes in a medium pot of lightly salted water until tender, about 45 minutes. Drain. Let cool slightly. Using a kitchen towel, rub skins off potatoes. Cut potatoes into 3/4" pieces and transfer to a medium bowl; drizzle wine over. Season with salt and pepper and gently toss to combine; set aside.

Add prawns, tomatoes, and oil to bowl with onions. Season with salt and pepper and toss gently to incorporate. Let sit for 5 minutes until flavours meld. Add basil, toss gently, and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.