HealthNotes

Tarragon Potato Salad with Shrimp

• From: Washington State Potato Commission

Ingredients

• 1 lb red potatoes

• 1 Tbs white wine

• 3/4 lb peeled and deveined medium shrimp

• 2 Tbs olive oil, divided

• 1 cup grape or cherry tomatoes, halved

• 2 ribs celery, thinly sliced

• 1/3 cup thinly sliced green onions

• 2 Tbs chopped fresh tarragon

• 1 Tbs red wine vinegar

• 1 Tbs Dijon mustard

• 1/4 tsp salt

• 1/4 tsp black pepper

So fresh and tangy, you'll want to make it every day of the week!

Directions

• Scrub potatoes with vegetable brush under cold running water. Cut into ½-inch cubes.
• Place in 3-quart saucepan and add cold water to cover. Over high heat, bring to a boil, then reduce heat to medium high and cook until potatoes are tender, about 10 minutes.
• Drain potatoes and place in large bowl. While warm, add wine and toss to mix.
• Meanwhile, toss shrimp with 1 teaspoon oil. Coat a grill pan or skillet with cooking spray. Heat for a minute or so over medium-high heat.
• Add shrimp and cook until opaque, about 2 ½ minutes per side. Add shrimp to bowl with potatoes. Add tomatoes, celery, green onions, and tarragon.
• In a small bowl, whisk together the remaining 5 teaspoons oil, vinegar, mustard, salt, and pepper. Pour dressing over potato mixture and toss well. Serve warm or at room temperature.