Jagaimo to ebi no remon haabu sarada / potato and prawn salad with herbs

This has been my top potluck and party dish for years. Lemon juice and fresh herbs turn this starchy salad into a light dish. No matter how many times I make it, I never get tired of eating it.

<Ingredients>

(Serves 4-6)
3-4 medium potatoes
8-12 prawns
Several stems parsley
Several stems thyme
1-2 stems rosemary
1-2 tbsp white wine (to blanch prawns, not in photo)

For dressing
2 tbsp olive oil
1 large lemon (approx. 2 tbsp lemon juice)
1/3 tsp salt
1/4 tsp sugar
Pepper, to taste


<Directions>
1.

Skin, dice and boil potatoes, until a bamboo skewer smoothly goes through.

Drain, and put back in pot; dry surface until somewhat powdery by heating pot on medium high heat while shaking occasionally to get rid of excess moisture.

Transfer to a mixing bowl.

2.

In the meantime, mix all ingredients for dressing.

Finely chop parsley and rosemary, and set aside.

3.

Clean prawns with potato starch.

Boil a small amount (100-200cc) of water, pour white wine, and blanch prawns.

Remove prawns from water when they turn pink.

After draining well, place in the potato bowl.

4.

Put parsley and rosemary, and add thyme by running your fingers along the stem from bottom to top and stripping off leaves (snip off leaves at very top).
Mix well.

Swirl in dressing, and mix well.
Taste, and add salt, pepper, lemon juice and more herbs as necessary.
Chill until serving.

<Notes>

• Lots of people go after the prawns when served at a party – when this is foreseeable, 3 medium potatoes and 12 prawns is a good proportion. Personally, however, I think 4 potatoes and 10-12 prawns are a better balance.
• Bring out of fridge 30 minutes or so before serving, so that the salad is not too cold. As the party goes on, the dish will warm up slightly and still taste good.
• The pot used to dry boiled potatoes is a little difficult to wash, but soaking for a while frees the potatoes stuck on the bottom and they come off easily. Alternatively, boil potatoes with skins on and cut them into cubes—this is another way to prevent boiled potatoes from being soggy. When you do this, watch out not to burn your fingers when peeling skins or dicing.
• Tastes good the next day, too.