Shrimp and Potato Salad

Shrimp and Potato Salad
Photo by Alexia Silvagni


  • 6 fresh basil leaves
  • 5 tablespoons extra-virgin olive oil
  • 5 tablespoons red wine vinegar
  • Freshly ground black pepper
  • ¼ cup dry white wine
  • Kosher salt
  • 1 pound large shrimp
  • + 3 more ingredients
    • 3 plum tomatoes
    • 1 ¾ pounds russet (baking) potatoes
    • 1 small red onion

Place sliced onion in a strainer and rinse under cold water for 20 seconds; drain. transfer onion to a large bowl; add vinegar and toss to coat. Set aside. Meanwhile, boil potatoes in a medium pot of lightly salted water until tender, about 45 minutes. Drain. Let cool slightly. Using a kitchen to...

View full recipe at Epicurious


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