Scrape or scrub the potatoes and cook them tender in lightly salted water. Cool them and cut into slices.
Whisk milk, mayonnaise and 1 tablespoon mustard together in a large bowl. Bake the peas and cut the spring onions nicely. Cut the radishes into slices. Store some radishes, spring onions and peas to decorate. Turn the rest of the vegetables and potatoes into the dressing.
Taste with salt, pepper, lemon juice and possibly more mustard.
Sprinkle peas, spring onions, radishes, shrimp and pea sprouts over the potato salad, and serve it with rye bread.
Energy: 2200 kJ (520 kcal).
Carbohydrate: 80 g.
Fat: 14 g, including 2g saturated fat
This post was published on March 13, 2020 6:39 pm