Add fresh prawns and hard-boiled eggs to a potato salad and toss it in a creamy avocado and buttermilk dressing, and you have the perfect late-summer lunch or dinner.
500g baby potatoes, unpeeled
2 tbsp extra virgin olive oil
1 tbsp seeded mustard
sea salt and pepper
12 fresh green (raw) Australian prawns
3 radishes, finely sliced
2 celery stalks, finely sliced
2 tbsp snipped chives, plus extra to serve
2 tbsp roughly chopped dill, plus extra to serve
3 hard-boiled eggs, quartered
½ lemon, finely sliced
good handful of rocket leaves
1 avocado, peeled and chopped
1 tbsp chopped dill
½ tsp sea salt
1. To make the dressing, whiz the avocado, buttermilk, dill and sea salt in a blender until smooth.
2. Cook the potatoes in simmering salted water until tender, about 20 minutes, then drain, halve and toss in olive oil, mustard, sea salt and pepper while still warm.
3. De-vein the prawns by hooking a thin bamboo skewer through the shell and spine and pulling out the black thread. Cook the prawns in simmering salted water until pink (three to four minutes), then drain, cool and peel.
4. Combine potatoes, prawns, radish, celery, chives, dill and half the dressing and lightly toss. Arrange on a serving plates with hard-boiled eggs, lemon slices and rocket leaves. Scatter with sea salt, lots of pepper, extra chives and dill, and serve with remaining dressing.