New Potato Salad with Spring Vegetables & Shrimp

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

Ingredients

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

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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