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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Since Rhode Island is known as the Ocean State, I think this recipe represents my state well. Shrimp add a new twist to traditional potato salad. Ingredients:
1 pound cooked medium shrimp, peeled and deveined |
2 tablespoons lemon juice |
4 cups cubed peeled potatoes, cooked and cooled |
1/4 cup sliced green onions |
1/4 cup minced fresh parsley |
1 cup (8 ounces) sour cream |
1 teaspoon salt |
1/4 teaspoon white pepper |
1/4 teaspoon dried tarragon |
1/4 teaspoon ground mustard |
1/8 teaspoon celery seed |
1 garlic clove, minced, optional |
Directions:
1. In a large bowl, toss shrimp with lemon juice; refrigerate. Add potatoes, onions and parsley. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. Cover and refrigerate until serving. Yield: 4-6 servings.
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