Lemon Potato Salad With Shrimp Recipe

Name: Lemon Potato Salad With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs yukon gold potatoes, scrubbed and quartered; 1 teaspoon salt; 8 ounces green beans, trimmed; 1 red onion, sliced thinly; 1 lb small baby shrimp, cooked; 1 egg yolk (or 1 T mayonnaise); 2 tablespoons Dijon mustard; 2 teaspoons finely grated lemon zest; ¼ cup lemon juice; salt and pepper; ½ cup olive oil; ⅓ cup chopped fresh parsley

Servings: persons

2 lbs yukon gold potatoes, scrubbed and quartered
1 teaspoon salt
8 ounces green beans, trimmed
1 red onion, sliced thinly
1 lb small baby shrimp, cooked
1 egg yolk (or 1 T mayonnaise)
2 tablespoons Dijon mustard
2 teaspoons finely grated lemon zest
¼ cup lemon juice
salt and pepper
½ cup olive oil
⅓ cup chopped fresh parsley

1
Salad: Place potatoes in large saucepan and add boiling water to barely cover.
2
Add salt and bring to a boil.
3
Reduce heat and cook for 15-20 minutes or until potatoes are tender.
4
Using a slotted spoon and reserving cooking water, quickly transfer potatoes to a colander and rinse under cool water and drain.
5
Set aside.
6
Add beans to cooking water and bring to a boil.
7
Reduce heat to medium and cook for 5 minutes.
8
Drain, rinse under cold water and drain well.
9
Add to potatoes with onions and shrimp.
10
Dressing: in a small bowl, whisk together egg yolk, mustard, lemon zest and juice.
11
Season to taste with salt and pepper.
12
Drizzle oil in a thin stream, whisking to blend.
13
Stir in parsley.
14
Add dressing to potato mixture and toss well.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs yukon gold potatoes, scrubbed and quartered, 1 teaspoon salt, 8 ounces green beans, trimmed, 1 red onion, sliced thinly, and more.

Yes, Lemon Potato Salad With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lemon Potato Salad With Shrimp

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