Tarragon Potato Salad with Shrimp
Ingredients
- 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
Directions
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.
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.
Nutrition Facts
Nutritional Analysis per serving: 23 calories, 14 g protein, 22 g carbohydrates, 8 g fat, 1 g saturated fat (33% of calories from fat), 107 mg cholesterol, 3 g fiber, 727 mg sodium.
