Sig's Prawn, Fennel and Potato Salad

Name: Sig's Prawn, Fennel and Potato Salad
Yield: 2 servings
Cuisine: American
Ingredients: 250 grams salad potatoes; 200 grams ready cooked, well drained King Prawns; 1 small bulb of fresh fennel; 1/4 red chilli; 1/4 tsp wild garlic salt; 1 tsp tomato puree (paste); 50 grams mayonnaise; 1 tbsp brandy; 3 tbsp fresh orange juice

Sigrun @sigrun

German, living in England

I love prawn cocktail with fennel and I love potato salad, just combined them both and it works very well.

Sigrun @sigrun

German, living in England

I love prawn cocktail with fennel and I love potato salad, just combined them both and it works very well.

Saved

Ingredients

2 servings

250 gramssalad potatoes
200 gramsready cooked, well drained King Prawns
1small bulb of fresh fennel
1/4red chilli
1/4 tspwild garlic salt
1 tsptomato puree (paste)
50 gramsmayonnaise
1 tbspbrandy
3 tbspfresh orange juice

Saved

Steps

1

First boil the potatoes in their skins in salted water. When cooked cool them completely, peel them and then cut into bite size chunks. Set aside. Drain the prawns well, set aside.
2

Clear the fennel of the outer leaves and grate the bulb on a medium grater, or larger if you prefer
3

Very thinly slice the chilli. Take out any seeds and discard them. Then slice them as thinly as possible.
4

Add the fennel, pat prawns dry,add to your potatoes. Mix carefully. Set aside
5

Now make a medium runny sauce from all the other ingredients, add the chilli.Make sure to wash your hands after as chilli can be irritating
6

Add to potatoes and gently mix the sauce under well, put in chiller for two or so hours.
7

Serve on a bed of mixed salad.