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Tarragon Potato Salad with Shrimp
White wine, fresh tarragon and shrimp make this potato salad something very special.
Instructions
  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.
Recipe Notes

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.

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