Potato & Prawn Salad with Lemon Yogurt, Capers & Radish

Serves 2 comfortably, serves 4 as a starter. Takes 20 mins

Bright and light, this salad is bursting with bold summer flavours.

400 grams baby white potatoes, cooked to fork tender in well salted water, and cooled

250 grams large shrimp, peeled, cooked in well salted water and cooled

2 radishes thinly sliced (a mandolin makes it easy)

1 tbsp capers

1 tbsp finely chopped chives

2 tbsp torn fresh dill


¼ cup mayo

¼ cup 0% fat Greek yogurt

zest of ½ lemon

good pinch of salt

In a small bowl, combine all dressing ingredients and check seasoning. Then assemble shrimp and potatoes on a large platter, dollop dressing overtop, add radishes, capers, chives and dill. Drizzle a little olive oil over the whole thing,
add fresh cracked pepper and a wedge of lemon. This is heavenly with a crisp, fruity white wine.


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About the Author

Mike Ward

Mike Ward

Beginning his career at the age of 17 in Australia, Mike was soon preparing meals for such clientele as Julia Roberts, Tom Cruise and Nicole Kidman. He has cooked in some of Sydney’s and Toronto’s most acclaimed restaurants and has owned several catering companies over the years. Mike’s has had a rare mix of both […]

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