Potato Salad with Fresh Salmon and Tiger Prawns

A colorful, light yet substantial salad featuring flaked salmon, tiger prawns, and baby new potatoes with a tangy dressing.

Healthy Seafood Salmon Gluten Free Summer Salad Prawns

Estimated Nutrition

Calories

432.7

kcal / serving

2596.1 kcal total

Carbs

17.6g

per serving

105.4 g total

Fat

29.7g

per serving

178.2 g total

Protein

23.8g

per serving

142.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

CondimentsSauces

tbsp

Dijon Mustard

tbsp

White Wine Vinegar

tbsp

Mayonnaise

Fruits

piece

Lemon

juice only

NutsSeeds

bunch

Parsley

chopped

Salt

to taste

Black Pepper

to taste

OilsFats

tbsp

Olive Oil

Seafood

375

Salmon Fillet

middle-cut, skin on

piece

Tiger Prawn

cooked, in shells

Vegetables

500

Baby Potatoes

tender

bunch

Spring Onion

thinly sliced

150

Radish

thinly sliced

stalk

Celery

finely diced

Method

Top with flaked salmon, remaining parsley, and peeled tiger prawns to serve.

Preheat the oven to 180°C and line a baking tray with foil.

Boil the potatoes in salted water for 15 minutes or until tender, then drain and quarter.

Arrange salmon skin-side down on the tray, drizzle with half the lemon juice, season, and seal in a foil parcel.

Bake the salmon for 15 minutes until cooked through, then cool and remove the skin.

Whisk olive oil, mustard, sugar, and vinegar in a large bowl.

Toss the hot potatoes in the dressing, season, and leave to cool.

Mix in mayonnaise, spring onions, radishes, celery, and the remaining lemon juice.

Fold in half the parsley and transfer the potato salad to a platter.