Tarragon Potato Salad with Shrimp

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  • Complexity: easy
  • Srv: 4
Tarragon Potato Salad with Shrimp


  • 1 lb. Washington red potatoes
  • 1 tablespoon white wine
  • 3/4 lb. peeled and deveined medium shrimp
  • 2 tablespoons extra virgin olive oil, divided
  • 1 cup grape or small cherry tomatoes, halved
  • 2 ribs celery, thinly sliced
  • 1/3 cup thinly sliced green onions
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Scrub potatoes with vegetable brush under cold running water. Cut into ½-inch cubes. Place in 3-quart saucepan and add cold water to cover. Over high heat, bring to boiling, then reduce heat to medium-high and cook until potatoes are tender, about 10 minutes. Drain potatoes. Place in large bowl. While warm, add wine and toss to mix.

  2. Meanwhile, toss shrimp with 1 teaspoon oil. Coat a grill pan or skillet with cooking spray. Over medium-high heat, heat for a minute or two. Add shrimp and cook until opaque, about 2 ½ minutes per side. Add shrimp to bowl with potatoes. Add tomatoes, celery, green onions and tarragon. In a small bowl, whisk together the remaining 5 teaspoons oil, vinegar, mustard, salt and pepper. Pour dressing over potato mixture and toss well. Serve warm or at room temperature.

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