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 Slice 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 2 Slice potatoes and top with avocado slices, smoked salmon and fennel sticks. Dress with avocado oil, lemon juice and a good grind of black pepper.
