SERVES: 4-6

METHOD

1. For the aioli, combine mayonnaise, sour cream, garlic, lemon juice, mint, salt and pepper together, stirring to combine. 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 hot potatoes in a large mixing bowl with 1/2 the aioli, tossing gently to combine. Set aside to cool completely.

3. Heat olive oil in a large non-stick frying pan over a medium heat. Add chorizo and cook for 4 minutes or until golden. Remove from pan with a slotted spoon. Add prawns to the same pan and cook for 2 minutes or until opaque. Remove from pan and set aside.

4. Bring a small saucepan of water to the boil and cook sugar snap peas for 1 minute before refreshing under cold water.

5. To finish salad, add remaining aioli and 2/3 of the cooked chorizo, prawns, sugar snap peas and parsley, tossing to combine. Place salad on a serving platter and sprinkle over the remaining 1/3 of the chorizo, prawns, sugar snap peas and parsley.

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