Shrimp And Potato Salad

• 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

1. Cook the potatoes in boiling salted water for 20 mins. Drain, refresh with cold water and slice.
2. 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.
3. 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.
4. In a bowl, mix the horseradish and creme fraiche. Season with salt and black pepper and mix with the prawns and vegetables.

potatoes, vegetable stock, vinegar, olive oil, shrimp, frozen peas, scallions, horseradish sauce, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/17006 (may not work)