Prawn Cocktail Potato Chip 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

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.