If your potatoes are older or have thick skins, peel them.
When you’re ready to serve the salad, toss the potatoes with the shrimp, peas, beans, celery, radishes, and scallions, and the remaining vinaigrette. Season well with salt and pepper. Arrange on plates with a bit of watercress, if you like, and the lemon zest and chives.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Sounds good, but when to you add the shrimp ? I'm assuming at the end ?
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?