Anytime, anywhere, with any meal. This salad is especially great when freshly prepared and served cold on a hot summer’s day.
Cooking Time: 1h 20 – Serves: 4
- 1 Kg New Baby Potatoes
- 4 Eggs
- 500 G Prawns
- 1 Large Spring Onion
- 1 tub Mayonaise
- 2 Medium tins Tuna
- 2 or 3 Lettuce Leaves
- 1 Lemon
Rinse and boil your baby potatoes, leaving their skin on. Once soft, easily scrape and peel their skin off. Dice and leave to one side.
Boil the eggs, this should take about 10 – 15 minutes depending on the size of the eggs. Once ready, set aside and allow to cool.
Boil the prawns whole, after around 3 – 5 minutes, remove and peel.
In a large bowl mix together your diced onion, potatoes, prawns, 3 eggs and drained tuna. Drizzle with oil and juice a lemon over everything.
Mix in 3/4 of the tub of mayonnaise and stir. Pour your mixture in a large dish and lay the lettuce leaves around.
Finish off by generously spreading a dollop of the remaining mayonnaise throughout and grating the remaining egg over everything.