Prawns Olivier

Ingredients for Prawns Olivier

• 4 large Yukon Gold potatoes (about 800g), peeled, cut into 1/4" pieces

• Kosher salt

• 2 medium carrots, peeled, cut into 1/4" pieces

• 60ml fresh peas (from about 110g pods) or frozen peas, thawed

• 450g peeled rock prawns or bay prawns

• 110g medium prawns, peeled, deveined

• 4 hard-boiled large eggs, finely chopped

• 4 Israeli-style pickles or 2 kosher dill pickles, cut into 1/4" pieces

• 1 small sweet onion (such as Vidalia), finely chopped

• 1/2 cup coarsely chopped fresh dill, plus sprigs for serving

• 3/4 cup (or more) Parsley Mayo

Cook potatoes in a large pot of boiling salted water until just tender, 6–8 minutes. Remove with a slotted spoon; let cool.

Meanwhile, return water to a boil and cook carrots until tender, about 3 minutes; let cool in a colander set in a bowl of ice water. Drain, pat dry, and transfer to a large bowl. Repeat with peas, cooking until bright green, about 30 seconds; add to bowl with carrots.

Working in 2 batches, repeat (cook, cool, dry) with rock and medium prawns, boiling until cooked through, about 1 minute for rock prawns and 2 minutes for medium. Add rock prawns to bowl with vegetables; place medium prawns in another bowl.

Add potatoes, eggs, pickles, onion, and chopped dill to vegetables; toss well. Mix in Parsley Mayo, adding more to coat if needed. Top with medium prawns and dill sprigs just before serving.

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.