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.

Yield: Makes 4 servings Serving size: 1 1/4 cups
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 230
  • Fat: 8g
  • Saturated fat: 1g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 2g
  • Protein: 17g
  • Carbohydrate: 23g
  • Fiber: 4g
  • Cholesterol: 126mg
  • Iron: 4mg
  • Sodium: 304mg
  • Calcium: 58mg

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

Preparation

  1. 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. 2. While potatoes cook, combine Dijon, vinegar, oil, salt, pepper, and 1 tablespoon dill; stir with a whisk. Set dressing aside.
  3. 3. Place shrimp and potatoes-and-bean mixture on platter; drizzle with dressing. Garnish with pecans and remaining dill.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

String Bean and Fingerling Potato Salad with Shrimp Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy