Shrimp And Potato Salad - cooking recipe

Ingredients

2 1/2 lb potatoes, peeled
1/2 cup vegetable stock
2 tbsp cider vinegar
2 tbsp olive oil
1 lb shrimp, peeled and cooked (thawed if frozen)
1 cup frozen peas, thawed
8 None scallions, sliced
2/3 cup horseradish sauce
1 1/3 cup sour cream

Preparation

Cook the potatoes in boiling salted water for 20 mins. Drain, refresh with cold water and slice.
In a saucepan, bring the stock to the boil. Stir in the vinegar and 1 tbsp oil. Pour over the potatoes and allow to stand for 20 mins.
Heat 1 tbsp oil in a frying pan and fry the prawns for 1 minute. Season with salt and black pepper and remove from the pan. Add to the potatoes, along with peas and spring onions.
In a bowl, mix the horseradish and creme fraiche. Season with salt and black pepper and mix with the prawns and vegetables.