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String Bean and Fingerling Potato Salad with Shrimp

Quentin Bacon
Yield Makes 4 servings Serving size: 1 1/4 cups
Prep: 8 minutes; Cook: 11 minutes; Total time: 15 minutes.While the potatoes and beans are cooking, make the vinaigrette.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.