{soups-salads-and-salad-dressings} Shrimp Potato Salad Recipe

 

Shrimp Potato Salad Recipe

Since Rhode Island is known as the Ocean State, I think this recipe represents my state well. Shrimp add a new twist to traditional potato salad.

Quick 

Contest Winning

TOTAL TIME: Prep/Total Time: 25 min.

MAKES: 4-6 servings

Ingredients

    1 pound cooked medium shrimp, peeled and deveined

      2 tablespoons lemon juice

    4 cups cubed peeled potatoes, cooked and cooled

      1/4 cup sliced green onions

      1/4 cup minced fresh parsley

    1 cup (8 ounces) sour cream

      1 teaspoon salt

      1/4 teaspoon white pepper

      1/4 teaspoon dried tarragon

      1/4 teaspoon ground mustard

      1/8 teaspoon celery seed

      1 garlic clove, minced, optional

Directions

    In a large bowl, toss shrimp with lemon juice; refrigerate. Add potatoes, onions and parsley. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. Cover and refrigerate until serving. Yield: 4-6 servings.

Nutritional Facts

1 serving (1 each) equals 254 calories, 8 g fat (5 g saturated fat), 142 mg cholesterol, 533 mg sodium, 24 g carbohydrate, 2 g fiber, 19 g protein.

Originally published as Shrimp Potato Salad in Country June/July 1997, p49

             Beth Layman  :)


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Posted by: Beth Layman <blayman38@gmail.com>

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