Prawn Cocktail Chips Salad

Sitting somewhere in the no man's land between chips and roast potatoes is this absolute belter of a salad.

30 minutes prep

1 hour cook

Serves 4

Hugh Woodward
Potato Salad 1.jpg

Ingredients

  • 8potatoes, peeled and thinly sliced
  • 2 tbspolive oil
  • 150mlmayonnaise
  • 3 tbspketchup
  • a dashtabasco
  • a dashWorcestershire sauce
  • a squeezelemon
  • 300gprawns
  • 1 tbspchives
  • lettuce to serve
  • avocadoto serve
  • smoked paprikaa sprinkle

There's nostalgia and then there's this, an undiluted paean to the pink-hued insanity of 70s dining. Ketchup? Sure. Prawns? Why not. Lettuce fringed serving platter? It's a yes from us.

Method

  • Preheat the oven to 180°C. Spread the potatoes out on several trays and roast, flipping them once, for around an hour or until cooked through and crispy.
  • Whisk together mayo, ketchup, tabasco, Worcestershire sauce and lemon juice. Toss through the chips and prawns along with the chives.
  • Serve on a bed of lettuce with avocado slices and a sprinkle of smoked paprika.

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    Hugh Woodward

    Hugh Woodward

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    Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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