String Bean and Fingerling Potato Salad with Shrimp

Quentin Bacon
Prep: 8 minutes; Cook: 11 minutes; Total time: 15 minutes.

While the potatoes and beans are cooking, make the vinaigrette.


Makes 4 servings Serving size: 1 1/4 cups

Nutritional Information

Calories 230
Fat 8 g
Satfat 1 g
Monofat 5 g
Polyfat 2 g
Protein 17 g
Carbohydrate 23 g
Fiber 4 g
Cholesterol 126 mg
Iron 4 mg
Sodium 304 mg
Calcium 58 mg


1 pound fingerling potatoes, halved lengthwise
1/2 pound thin string beans, trimmed and halved crosswise
2 teaspoons Dijon mustard
2 1/2 tablespoons cider vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh dill, divided
3/4 pound medium shrimp, cooked, peeled, and deveined (about 17)
3 tablespoons pecan halves, toasted


1. Place potatoes in a saucepan; cover with water to 3 inches above potatoes. Bring to a boil; simmer potatoes just until tender (about 8 minutes). Add string beans; simmer until beans are crisp and tender (about 3 minutes). Drain.

2. While potatoes cook, combine Dijon, vinegar, oil, salt, pepper, and 1 tablespoon dill; stir with a whisk. Set dressing aside.

3. Place shrimp and potatoes-and-bean mixture on platter; drizzle with dressing. Garnish with pecans and remaining dill.