Warm Shrimp and Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
1 pound small red potatoes, quartered |
3/4 pound large shrimp, peeled and deveined |
1/4 cup light mayonnaise |
1/4 cup 1% low-fat milk |
1 tablespoon capers, drained |
2 teaspoons white wine vinegar |
1/2 teaspoon salt |
1/2 teaspoon dijon mustard |
1/4 teaspoon freshly ground black pepper |
1/4 cup thinly sliced red onion |
1 (5-ounce) bag gourmet salad greens |
Directions:
1. 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.
2. 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.
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