Photo of Prawn & corn salad rolls by WW

Prawn & corn salad rolls

Points® value
Total Time
30 min
10 min
20 min


Baby potatoes, raw

300 g, chopped

0% fat natural Greek yogurt

50 g

Spring Onions

2 medium, sliced

Reduced Fat Mayonnaise

65 g

Vinegar, All Types

1½ teaspoon(s), apple cider

King Prawns, Cooked

300 g, chopped

Sweetcorn, tinned, drained

1 can(s), medium

Celery, Raw

1 stick(s), chopped

Hot dog rolls

4 roll(s), toasted and halved


  1. Cook the potatoes in a pan of boiling water for 15-20 minutes. Drain. Make a dressing by whisking together the yogurt with the white parts of the spring onions, reduced-fat mayonnaise and apple cider vinegar. Season
  2. Spoon half this dressing into a bowl, add 300g The prawns and sweetcorn (drained) to make the filling.
  3. Mix the potatoes and 1 large chopped celery stick (and its leaves) into the remaining dressing.
  4. Toast 4 x 55g hotdog buns and fill with the prawn and corn mixture. Top with the green parts of the spring onions and serve with the potatoes.