Prawns Side

Prawn cocktail potato salad

Name: Prawn cocktail potato salad recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 750g small kipfler potatoes; 100g thinly sliced pancetta; 1/2 large iceberg lettuce, cut into wedges; 600g cooked king prawns, peeled (tails intact); 1 large avocado, cut into wedges; 150g jar baby pickled onions, drained; Finely chopped chives, to serve; 100g mayonnaise; 70g tomato sauce; 60ml lemon juice; 2 tsp horseradish cream; 1 tsp worcestershire sauce; Generous dash of Tabasco (to taste)

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25m

Prawn cocktail potato salad — Alan Jensen

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by Lucy Nunes

Delicious Team

Nov 20, 2025

Everyone loves a prawn cocktail, and everyone loves creamy potato salad… so we decided to combine the two! Double the deliciousness in one easy dish that’s great as a breezy summer main, or to serve a larger crowd as a starter. Or impress your friends when asked to bring a plate.

750g small kipfler potatoes
100g thinly sliced pancetta
1/2 large iceberg lettuce, cut into wedges
600g cooked king prawns, peeled (tails intact)
1 large avocado, cut into wedges
150g jar baby pickled onions, drained
Finely chopped chives, to serve

Dressing

1/3 cup (100g) whole egg mayonnaise
1/4 cup (70g) tomato sauce
1/4 cup (60ml) lemon juice
2 tsp horseradish cream
1 tsp worcestershire sauce
Generous dash of Tabasco (to taste)

Method

1.

Place the potatoes in a medium saucepan and cover with water. Season well with salt and bring to the boil over high heat. Cook for 15 minutes, or until tender when pierced with a skewer.
2.

Meanwhile, make the dressing. Combine all ingredients in a jar and shake until smooth and well combined. Season with salt flakes and freshly ground black pepper to taste.
3.

Drain potatoes well and transfer to a board. When cool enough to handle, halve potatoes. Place in a large bowl and pour over ¼ cup (60ml) dressing. Gently toss to coat and set aside to cool.
4.

Meanwhile, heat a large frypan over medium heat. Cook pancetta for 1-2 minutes each side, until golden and crispy. Drain on a plate lined with paper towel. When cool enough to handle, break into small pieces.
5.

When ready to serve, arrange lettuce, potatoes, prawns and avocado on a serving platter. Drizzle with remaining dressing. Serve sprinkled with onions, crispy pancetta and chives.