Creamy potato salad with salmon and prawns
Ingredients
- 3 x 125g/4½oz middle-cut salmon fillets, skin on
- 1 lemon, juice only
- 16 cooked tiger prawns
- 500g/1lb 2oz baby new potatoes
- 4 tbsp olive oil
- 3 tbsp Dijon mustard
- 1 tbsp caster sugar
- 3 tbsp white wine vinegar
- 6 tbsp mayonnaise
- 1 bunch spring onions, thinly sliced
- 150g/5½oz radishes, thinly sliced
- 4 celery sticks, finely chopped
- 1 small bunch flatleaf parsley, finely chopped
- salt and freshly ground black pepper
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