Mar 202012
Okay, so I made this up. And it was yum (I ate every last bit!) but not as yum as it could've been. What's below includes what I would've changed / added, as noted by a *. I might even add some celery next time for a bit of crunch!
2 small red-skinned potatoes, scrubbed, trimmed, and diced into 1-2 cm cubes
2 small sweet potatoes, scrubbed, trimmed, and diced into 1-2 cm cubes
2 dill pickles, minced
2 shallots, minced or 2 T. red onion
1/3 cup corn (I had fresh corn from the cob I'd taken off a few weeks ago and frozen, but canned or frozen would work well)
a handful (maybe 10-12) cooked medium-sized prawns
1-2 T chopped fresh dill*
3 T chopped cilantro*
3-4 T of Lemon Sesame Dressing (from Moosewood Cooks at Home)
Salt and fresh ground black pepper to taste
Boil the potatoes and sweet potatoes together in a big pot of salted water. Check for doneness (about 7-10 minutes) and remove from heat when fork-tender. Drain, put into a bowl, and pop into freezer to cool.
Prep remaining ingredients, including the dressing if you've not yet made it. After prepping all ingredients, or after about 10-15 minutes, remove the potatoes from the freezer. In a large mixing bowl, put potatoes, dill pickles, shallots, corn, prawns, and dill. Toss gently to combine. Pour over dressing. Taste, add salt and pepper as needed. Dust with chopped cilantro just prior to serving.
Serves 2-3.