Warm Potato and Shrimp Salad

By Other
This great recipe offers a fun, tasty alternative to your regular potato salad!

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  • Prep Time:


Cups of Fruits & Vegetables per Serving:
Think Variety; Think Color: Red, White


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


Nutritional Information

  • Calories:    
  • Carbohydrates:    g
  • Total Fat:    g
  • Cholesterol:    mg
  • Saturated Fat:   g
  • Dietary Fiber:    g
  • % of Calories from Fat:    %
  • Sodium:     mg
  • Protein:    g
  • Recipe Credit
  • Recipe courtesy of Olivia's



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