Salad perfection, try this delicious Prawn and Crispy Potato Salad with Pickled Celery. Use the pickling liquid to make a tasty chervil dressing. Potatoes can be steamed up to two days before roasting. Make the pickled celery a few days in advance and store in the refrigerator.
Prawn and Crispy Potato Salad with Pickled Celery
Serves 6
Ingredients:
1 kg small white potatoes
⅓ cup extra virgin olive oil
2 tbsp finely chopped chervil
16 cooked prawns, peeled tails intact
¼ cup salmon roe, to serve
1 cup small tender celery leaves, to serve
Pickled celery
¼ cup white wine vinegar
2 tsp caster sugar
4 stalks celery, shaved
Method:
Preheat oven to 220°C (200°C fan forced). Place potatoes in a large steamer, set over a saucepan with water. Place over high heat. Steam for 15 minutes, or until tender when pierced with a fork. Set aside to cool slightly.
Place potatoes in a single layer on a large baking tray lined with non-stick baking paper. Using the base of a glass, press the potatoes to gently smash them. Drizzle with 2 tablespoons of oil, season and roast for 20-30 minutes, or until golden and crisp. Set aside to cool.
Meanwhile, to make the pickled celery, combine vinegar and sugar in a small bowl. Season with salt and whisk to dissolve the sugar. Add celery and gently toss to combine. Set aside to pickle.
Combine chervil and remaining oil in a small bowl and mix to combine.
Place smashed potatoes and prawns on a large platter. Top with pickled celery. Add pickling liquid to the chervil oil to make a dressing. Top salad with salmon roe, tender celery leaves and cracked black pepper. Serve with chervil dressing.
Smart Tip:
Potatoes can be steamed up to two days before roasting. Make the pickled celery a few days in advance and store in the refrigerator.
