Spanish Potato Salad with Prawns
That perfect date night dinner
Recipe by Clement Pedro
Serves: 4
Prep time: 25 minutes
Chill time: 30 minutes
Ingredients:
- 700 g baby potatoes, scrubbed and halved
- 250 g shelled cooked prawns
- 1 grilled red pepper, peeled and diced (store-bought or homemade)
- 2 boiled eggs, roughly chopped
- 8–10 Manzanilla olives, pitted and sliced
- ½ cup good-quality mayonnaise (full-fat, creamy style)
- 1 tbsp extra virgin olive oil
- Juice of ½ lemon, plus wedges to serve
- Sea salt and black pepper, to taste
- A generous handful of fresh flat-leaf parsley, finely chopped
- Optional: a few crispy capers or cornichons, for extra texture
How To Make Spanish Potato Salad with Prawns
- Place the potatoes in a pot of salted water.
- Bring to a boil and cook until just tender, about 10–12 minutes.
- Drain well and let them cool slightly.
- While still warm, drizzle over olive oil and squeeze in a little lemon juice.
- Season with salt and pepper and let cool completely — this step helps the potatoes absorb flavour.
- In a large bowl, mix the cooled potatoes with prawns, boiled chopped egg, red pepper, sliced olives, and chopped eggs (if using).
- Gently fold through the mayonnaise, the rest of the lemon juice, and most of the parsley.
- Taste and adjust with extra salt, pepper, or lemon to balance richness with acidity.
- Cover and refrigerate for at least 30 minutes before serving — the flavours deepen beautifully.
- Spoon into a serving bowl or platter.
- Drizzle with olive oil, scatter over the remaining parsley, and finish with a few lemon wedges or a curl of grilled pepper for colour.
Best potato salad yummy 😋