Warm Shrimp and Potato Salad

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Select the smallest red potatoes you can find for the fastest cooking time. While the potatoes cook, peel and devein the shrimp, and prepare the dressing.
4 servings (serving size: 1 1/4 cups salad and 1 1/4 cups greens)


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1 pound small red potatoes, quartered
3/4 pound large shrimp, peeled and deveined
1/4 cup light mayonnaise
1/4 cup 1% low-fat milk
1 tablespoon capers, drained
2 teaspoons white wine vinegar
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/4 cup thinly sliced red onion
1 (5-ounce) bag gourmet salad greens


Place potatoes in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 12 minutes or until tender. Add shrimp; cook 2 minutes or until done. Drain and rinse with cold water; drain.

Combine mayonnaise and the next 6 ingredients (mayonnaise through pepper) in a large bowl, stirring mixture with a whisk. Add potatoes, shrimp, and onion; toss to coat. Serve over greens.

Created date

March 2005

Nutritional Information

Calories 241
Caloriesfromfat 26 %
Fat 6.9 g
Satfat 1.2 g
Monofat 1.7 g
Polyfat 3.2 g
Protein 21.1 g
Carbohydrate 23.5 g
Fiber 2.9 g
Cholesterol 135 mg
Iron 4.2 mg
Sodium 643 mg
Calcium 102 mg