Potato, prawn and pimiento salad

Potato, prawn and pimiento salad

By
From
Encyclopedia of Food and Cookery
Serves
4-6

A salad to serve as part of hors d’oeuvre variés or on an antipasti tray.

Ingredients

Quantity Ingredient
3 tinned pimientos, drained
4 waxy potatoes, cooked and diced
3 eggs, hard-boiled and cut into wedges
125g small cooked prawns, shelled and deveined
1 tablespoon onion, finely chopped
freshly ground black pepper
60ml Vinaigrette dressing
90g Mayonnaise
salt

Method

  1. Cut 2 pimientos into squares and reserve the third. Lightly fold together all ingredients, except reserved pimiento and 8–10 prawns. Spoon into a shallow square or oblong dish. Cut reserved pimiento into strips and garnish salad with pimiento strips arranged lattice-fashion, with a prawn in each space.
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