Light Russian salad with prawns
Russian salad is huge in Spain, served as tapas or starter all year round, but particulary popular in home cooking during the hot Summer months. This is a light take on the usual recipe, using prawns instead of tinned tuna and mixing natural yoghurt with the sauce to cut down on mayonnaise and give it a slight tang. Makes a great starter for al fresco dining, also good picnic food too. If you do make it for a picnic, I'd recommend mixing mayo and yoghurt in with the other ingredients just before eating. Play with the quantities depending on how many will be eating. This was enough for 4.
Light Russian salad with prawns
Russian salad is huge in Spain, served as tapas or starter all year round, but particulary popular in home cooking during the hot Summer months. This is a light take on the usual recipe, using prawns instead of tinned tuna and mixing natural yoghurt with the sauce to cut down on mayonnaise and give it a slight tang. Makes a great starter for al fresco dining, also good picnic food too. If you do make it for a picnic, I'd recommend mixing mayo and yoghurt in with the other ingredients just before eating. Play with the quantities depending on how many will be eating. This was enough for 4.
Open in Cookpad AppSteps
- 1
Boil the poratoes and carrots
- 2
Boil and peel the prawns (or defreeze and boil). The secret of making tender prawns is to boil salted water, once boiling add the prawns, prepare a bowl with water, ice cubes and salt, as soon as the pan starts to boil again count to five, drain the prawns and add them to the iced salted water for 5 minutes. Squeeze some lemon juice over them and chop all the other ingredients.
- 3
Put all the chopped ingredients in a bowl. Mix the yoghurt, mayo and mustard together
- 4
Add to bowl and mix very well. Try a little and add salt and pepper to taste
- 5
Enjoy!!!
Cooksnaps
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