Warm Potato and Shrimp Salad
This great recipe offers a fun, tasty alternative to your regular potato salad!
- 1 1/2 lb. medium Yukon gold potatoes
2 tsp. salt
1 lb. medium shrimp, shelled and deveined
1 medium red onion
1/4 tsp. whole-grain mustard
3 tbs. extra-virgin olive oil
2 tbs. sherry vinegar
1 tbs. water
2 tsp. sugar
1 tsp. salt
2 5-oz. packages Olivia's Organics Herb Salad
Bring potatoes, salt and enough cold water to cover to boil in large saucepan.
Boil 20 minutes, just until fork-tender.
Add shrimp to potatoes and cook just until shrimp are pink.
Drain potatoes and shrimp.
Meanwhile, for the dressing, finely chop 1 tablespoon onion. (Thinly slice remaining onion for the salad.)
Combine chopped onion, mustard, olive oil, vinegar, 1 tablespoon water, sugar and salt in bowl.
Chop 1/2 cup cooked potato.
Add to dressing.
Toss Olivia's Organics Herb Salad and sliced onion with 1/3 cup dressing.
Slice remaining potatoes.
Divide Olivia's Organics Herb Salad among 4 plates.
Top with potatoes, sliced onion and shrimp.
Drizzle with remaining dressing
- Total Fat:g
- Saturated Fat:g
- Dietary Fiber:g
- % of Calories from Fat:%
- Recipe Credit
- Recipe courtesy of Olivia's
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