It’s salad week at our house and I decided to put a twist on the classic potato salad by adding some not so traditional ingredients. How did it turn out? Scrumptious!
I started off with a simple potato salad base, boiled potato cubed, boiled eggs, mayonnaise and seasoning. I then added additional ingredients including grated cooked carrot, capers, garlic, parsley and of course the seafood. I was surprised at how tasty it came out after it had rested in the fridge overnight.
I used fresh tuna I grilled and let cool and then broke up into large pieces. I also used fresh de-shelled prawns I quickly poached in salted water. You can use any type of seafood, poached salmon or meaty white fish would work well, steamed mussels or clams would also make a great accompaniment.
If you want to go the surf and turf route, this salad goes really well with a nice grilled ribeye steak or for something a bit lighter a perfectly grilled chicken breast would also work really well. If you want an even lighter supper why not make lettuce wraps with my creamy seafood salad as a filler. Add some pickled red onion and you’re done!
PrintCreamy Seafood Salad
(4 votes, average: 5.00 out of 5)
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A simple creamy seafood salad that pairs really well with a nice steak or grilled chicken. Why not add it to a lettuce wrap for a light supper!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes excl resting time
- Yield: 6 servings
- Category: Salads
Ingredients
2 large potatoes
2 medium carrots
3 large eggs
1/2 red bell pepper finely diced
1 tbsp capers drained and finely chopped
2 cloves garlic minced
1 tuna steak or 1 tin chunk tuna
300g deveined, deshelled prawns
1/2 cup mayonnaise
2 lemons juiced (zest 1 lemon and set zest aside)
2 tbsp olive oil
Salt and pepper to taste
handful of parsley chopped
Instructions
Fill a large pot with water
Salt water generously and bring to the boil
Add the potatoes with skin still on and the carrots that have been peeled
Cook until the potatoes and carrots are fork tender (the carrots may be done before the potatoes)
Remove the potatoes and carrots to a plate to cool to room temperature
Steam the eggs until the yolks are hard (I use this method from Serious Eats)
Grate the carrot and dice the potato into small cubes and add to a large bowl
Chop the now cooled, peeled eggs and add to the bowl
To the same bowl add the red bell pepper, capers, garlic and parsley
If using fresh tuna, grill to your liking and break into large chunks (you want the tuna cooked through and not pink in the middle). Add to the bowl with the vegetables
If using a tin of tuna, drain and slightly break up the chunks and add to the bowl
Add the prawns to salted water and poach for 5 minutes until just cooked and tender
Shock in cold water, drain and add to the bowl
For the dressing
In another small bowl combine the mayonnaise, olive oil, lemon zest, lemon juice, salt and pepper and whisk together
Bring it together
Add the dressing to the bowl of seafood and vegetables
Stir well to combine
cover and place in the fridge for at least two hours
Before serving taste for seasoning and adjust as needed
Keywords: Seafood Salad, Seafood Potato Salad, Potato Salad, Salad
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