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


  • 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. 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.
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