Shrimp and Potato Salad
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 1 small red onion, thinly sliced into rings (about 4 ounces)
- 5 tablespoons red wine vinegar
- 1 3⁄4 lbs unpeeled russet potatoes
- kosher salt
- 1⁄4 cup dry white wine
- fresh ground black pepper
- 1 lb large shrimp, cooked, peeled, and deveined, cut into 3/4-inch pieces
- 3 plum tomatoes, quartered lengthwise then crosswise (about 2/3 pounds)
- 5 tablespoons extra-virgin olive oil
- 6 fresh basil leaves, thinly sliced
directions
- Place sliced onion in a strainer and rinse under cold water for 20 seconds; drain. transfer onion to a large bowl; add vinegar and toss to coat. Set aside.
- Meanwhile, boil potatoes in a medium pot of lightly salted water until tender, about 45 minutes. Drain. Let cool slightly. Using a kitchen towel, rub skins off potatoes. Cut potatoes into 3/4" pieces and transfer to a medium bowl; drizzle wine over. Season with salt and pepper and gently toss to combine; set aside.
- Add shrimp, tomatoes, and oil to bowl with onions. Season with salt and pepper and toss gently to incorporate. Let sit for 5 minutes until flavors meld. Add basil, toss gently, and serve.
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