CHRISTMAS POTATO & PRAWN COCKTAIL LAYER SALAD
PREP TIME: 30 MINUTES
COOKING TIME: 10 MINUTES
SERVES: 8 – 10
INGREDIENTS
800g Spud Lite potatoes
1/2 iceberg lettuce, shredded
4 hard boiled eggs, peeled and diced
1 telegraph cucumber, deseeded and diced
250g breakfast radish, trimmed and diced
2 avocados, deseeded and diced
500g frozen peeled prawn cutlets, thawed
1 tablespoon chopped chives
COCKTAIL SAUCE
1/3 cup mayonnaise
1/3 cup sour cream
1/4 cup Beerenberg hot tomato sauce
2 teaspoons Worcestershire sauce
Salt flakes and freshly ground black pepper
METHOD
1. For the cocktail sauce, combine all the ingredients together in a small mixing bowl until well combined. Set aside until required.
2. Place prepared potatoes in a large saucepan covered in cold water over a medium heat. Bring to the boil and cook for 5 minutes or until tender. Drain and place in a large mixing bowl with 1/3 of the cocktail sauce, tossing gently to combine. Set aside to cool completely.
3. To assemble salad, place shredded lettuce across the base of a large glass bowl with straight sides. Add another 1/3 of the cocktail sauce to the cooled potatoes, tossing until well coated and spoon potatoes over the shredded lettuce. Then add the diced egg, followed by the diced cucumber, diced radish, diced avocado and prawns.
4. Spoon remaining cocktail sauce over the prawns and sprinkle with chives.
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