Left over new-season potatoes make a delicious base for salads. Although shown as entrée portions, these ideas would each expand into a lunch-sized offering.
Idea 1
| 1 | Potato |
| 1 | Celery stalk, diced |
| 1 | Peas |
| 1 handful | Cooked prawn |
Cocktail Mayonnaise
| 1 | Tomato paste |
| 1 | Mayonnaise (Main) |
| 1 splash | Brandy |
| 2 drops | Worcestershire sauce |
| 2 drops | Tobasco |
Idea 2
| 2 | Potatoes, sliced (Main) |
| 1 | Avocado, sliced |
| 2 slices | Smoked salmon |
| 2 stalks | Fennel |
| 1 | Avocado oil |
| 1 | Lemon juice |
| 1 to taste | Freshly ground black pepper |
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Directions
- Idea 1Slice potatoes and add diced celery, peas and poached or grilled prawns held together with a cocktail mayonnaise (blend mayo, a little tomato paste, a whisper of brandy and a few drops of worcester and tabasco sauces).
- Idea 2Slice potatoes and top with avocado slices, smoked salmon and fennel sticks.
- Dress with avocado oil, lemon juice and a good grind of black pepper
