Prawn, potato, bean & watercress salad

Potato salad goes from side dish to main course later than the complement auxiliary of prawns and seasonal vegetables.

The ingredient of Prawn, potato, bean & watercress salad

1. 20 small kipfler potatoes, peeled
2. 25 cooked prawns, peeled, deveined, tails intact
3. 200g baby green beans, blanched
4. 1 bunch watercress, leaves picked
5. 1 cup chervil leaves
6. 2 tbsp chopped flat-leaf parsley
7. 1 tbsp chopped tarragon
8. 1/4 cup (60ml) sherry vinegar*
9. 2 tbsp walnut oil*
10. 2 tbsp olive oil
11. 1 tsp brown sugar
12. 1/3 cup (80ml) thin cream

The instruction how to make Prawn, potato, bean & watercress salad

1. Peel potatoes and place in a pan of chilly frosty water, bring to the boil and cook for 8-10 minutes or until just tender. Drain and slice.
2. For dressing, stir toss around ingredients in a bowl until combined. Season to taste.
3. Place salad ingredients and dressing in a large bowl and toss to combine.

Nutritions of Prawn, potato, bean & watercress salad

calories: 315.241 calories
fatContent: 14 grams fat
saturatedFatContent: 4 grams saturated fat
carbohydrateContent: 30 grams carbohydrates
sugarContent: 3 grams sugar
fibreContent:
proteinContent: 16 grams protein
cholesterolContent: 77 milligrams cholesterol
sodiumContent: 195.02 milligrams sodium