My Egg, Potato & Prawn Salad

Serves 6


  • 1kg washed baby potatoes, quartered
  • 1 medium sweet potato, sliced 2cm thick quartered
  • 2 tablespoon white wine vinegar
  • 3 tablespoon extra virgin olive oil
  • 1/2 cup egg mayonnaise
  • 4 hard boiled eggs, peeled and sliced in half
  • 12 cooked prawns, peeled and deveined with tails intact
  • 1/2 bunch chives, cut into 3cm lengths
  • juice of 1 lemon
  • freshly ground black pepper to taste
  • dill to garnish


  1. Put potatoes in a medium saucepan and cover with water, bring to the boil. Cook for 12 – 15 minutes or tender. Drain and allow to cool.
  2. Put cooked potatoes in a large bowl. Add vinegar, 2 tablespoons of the oil and mayonnaise. Gently toss and spoon potato mixture onto a serving platter.
  3. In a medium bowl, combine prawns, chives, lemon juice and remaining oil. Add to serving platter and top with eggs. Garnish with dill and pepper and serve.


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