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.

Cynthia DePersio
Recipe by Cooking Light April 2003


Recipe Summary

4 servings (serving size: 1 1/4 cups salad and 1 1/4 cups greens)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

241 calories; calories from fat 26%; fat 6.9g; saturated fat 1.2g; mono fat 1.7g; poly fat 3.2g; protein 21.1g; carbohydrates 23.5g; fiber 2.9g; cholesterol 135mg; iron 4.2mg; sodium 643mg; calcium 102mg.