New Potato Salad with Spring Vegetables & Shrimp

New Potato Salad with Spring Vegetables & Shrimp
Photo by Martha Holmberg


  • 1 bunch watercress, washed and stemmed (optional)
  • ½ cup sliced radishes
  • ½ cup fresh peas
  • Lemon zest and chopped chives for decoration
  • 2-½ lb. new potatoes or small low-starch potatoes, cut into 1-inch wedges
  • Salt and freshly ground black pepper
  • 1 lb. medium or large shrimp, peeled and deveined
  • + 4 more ingredients
    • ½ cup diced celery
    • ½ cup ½-inch pieces of fresh green beans
    • 4 scallions, trimmed and sliced
    • 1 recipe Lemon-Chive Vinaigrette

Bring a large pan of salted water to a boil, add the shrimp, reduce the heat, and simmer for 2 to 3 minutes, just until the shrimp are opaque throughout; don't overcook or the shrimp will be tough. Drain, dry on paper towels, and chill until you're ready to assemble the salad (you can do this up ...

View full recipe at Fine Cooking


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