Brown shrimp and potato salad

Warm potatoes, oozing poached egg yolk and a herb-filled shrimp salad combine in this comforting spring supper.

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For the shrimps and potatoes

  • 3 large potatoes, peeled, sliced into discs 1cm/½in thick
  • 200g /7oz salted butter, melted
  • 500g/17oz peeled shrimps
  • 1 tbsp chopped fresh tarragon
  • 4-5 tbsp mayonnaise, preferably homemade
  • salt and freshly ground black pepper

To serve