Penn Herb Wellness Guide
Tarragon Potato Salad with Shrimp
Ingredients
- 1 lb red potatoes
- 1 Tbs white wine
- 3/4 lb peeled and deveined medium shrimp
- 2 Tbs olive oil, divided
- 1 cup grape or cherry tomatoes, halved
- 2 ribs celery, thinly sliced
- 1/3 cup thinly sliced green onions
- 2 Tbs chopped fresh tarragon
- 1 Tbs red wine vinegar
- 1 Tbs Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
Directions
- Scrub potatoes with vegetable brush under cold running water. Cut into -inch cubes.
- Place in 3-quart saucepan and add cold water to cover. Over high heat, bring to a boil, then reduce heat to medium high and cook until potatoes are tender, about 10 minutes.
- Drain potatoes and 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. Heat for a minute or so over medium-high heat.
- Add shrimp and cook until opaque, about 2 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
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.