Prawn and Potato Salad

Spicy Prawn and Potato Salad recipe - The Cooks Pantry


Courtney Roulston



  • 600g Coles washed baby potatoes
  • 16 Coles raw jumbo king prawns, peeled, cleaned, tail left on
  • 1 tbsp Cobram Estate Classic Extra Virgin Olive Oil
  • 4 red radish, finely sliced
  • 1 large Lebanese cucumber, deseeded and chopped
  • ¼ bunch dill
  • Zest of 1 lemon
  • ¼ tsp KEEN’s chilli powder
  • Dressing:
  • ¾ cup Coles Greek style natural yoghurt
  • 1 tbsp ZoOSh Creamy Potato Dressing
  • 1 tsp KEEN’s curry powder


  • Place the potatoes into a pot, cover with cold water and season with a good pinch of sea salt. Bring up to the boil, then turn down to a simmer and cook potatoes until just tender when a sharp knife is inserted into the center. Drain and set aside on a tray to slightly cool.
  • Heat the oil in a non-stick frying pan over a medium heat. Season the prawns with a pinch of sea salt and cook for 2 minutes, or until just cooked through. Set aside to cool slightly.
  • Whisk the dressing ingredients with a pinch of sea salt in a bowl until well combined.
  • Slice the potatoes into rough slices and place onto the base of a serving platter.
  • Scatter over the radish, cucumber and cooked prawns.
  • Dollop over the curry dressing, grate over the lemon zest and scatter with dill sprigs and chili powder before serving.

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