Tassal Prawn Potato Salad

METHOD

Step 1

Heat a large frying pan over medium heat. Add bacon and sauté until brown and crispy, about 8-10 minutes. (Note: be careful! If bacon is popping too much, reduce heat to low and slowly sauté until crispy.) Transfer bacon to a plate lined with paper towel and set aside.

Step 2

Bring a large saucepan of water to the boil over medium-high heat. Gently lower the eggs into the water and simmer for 6 ½ minutes for a soft, jammy yolk. If you prefer hard boiled eggs, simmer for 10 minutes.

Step 3

Place potatoes in a large saucepan and cover with cold salted water by about 2-3 cm. Add a dash of vinegar then bring to the boil over high heat. Reduce heat to medium, pop the lid on, and simmer until potatoes are just tender when poked with a sharp knife, about 5 minutes. Drain and set aside.

Step 4

In a large serving bowl, whisk together olive oil, Dijon mustard, red wine vinegar, shallot, chives and dill; season with salt and pepper, to taste. Add potatoes, bacon and prawns and toss to combine.

Step 5

Serve immediately, topped with halved soft-boiled eggs and sprinkled with fresh chopped chives and dill.

INGREDIENTS

1x 475g Tassal Cooked Aussie Tiger Prawns

3 slices bacon, diced

4 eggs

500g baby red potatoes, quartered

Dash of white vinegar

2 tbsp olive oil

2 tbsp Dijon mustard

1 tbsp red wine vinegar

½ shallot, finely diced

2 tbsp fresh chives, chopped (plus extra for garnish)

4 tbsp fresh dill, chopped (plus extra for garnish)

Salt and pepper, to taste