Tiger Prawn and Potato Salad

Method

  1. Peel potatoes and dice into 2cm squares. Bring a pot of salted water to the boil and add potatoes. Cook for 5 minutes. Drain and cool.
  2. Meanwhile, stir together the sour cream, mayonnaise, lemon rind and wholegrain mustard. Peel and de-vein prawns leaving the tail intact (reserve some prawns to place on the finished dish). Stir in cooled potatoes, prawns, spring onion and capsicum through the sour cream mixture.
  3. Place a small handful of rocket on individual serving plates and spoon on a serving of the potato and prawn salad. Add the reserved prawns on top. Sprinkle lightly with dill and serve.