Coronation Potato and Prawn Salad

Cooking methods: Boiling

  • PREPARATION TIME: 10 Minutes
  • COOKING TIME: 10 Minutes

An English food writer and chef are credited with inventing ‘Coronation’ chicken when they suggested serving the dish at a banquet to mark the coronation of Queen Elizabeth II.


  • 500g salad potatoes e.g. Charlotte, diced
  • 75g fat-free Greek yogurt
  • 50g low-fat mayonnaise
  • 1 tsp medium madras curry powder
  • ¼ tsp turmeric
  • 50g dried apricots, chopped
  • 25g pack chives, chopped
  • 150g cooked, peeled tiger prawns


  1. Cook the potatoes in boiling water for 10 minutes until tender, drain.
  2. Meanwhile, mix together the yoghurt, mayonnaise, curry powder and turmeric. Stir in the apricots, chives and hot potatoes. Allow to cool.
  3. Stir in the prawns with 3 tbsp water and season well.

Suitable potato varieties

Salad, such as Charlotte or Maris Peer


  • Scales
  • Knife
  • Chopping board
  • Saucepan with lid
  • Colander
  • Measuring spoons
  • Mixing bowl

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