shrimp and potato salad
This recipe from the Milan, Italy restaurant Osteria La Risacca. Adding white wine to the boiled potatoes keeps them moist, or so says the owner who enjoys this salad almost daily for lunch.
prep time
15 Min
cook time
45 Min
method
Stove Top
yield
10 serving(s)
Ingredients
- 1 small red onion, thinly sliced into rings (about 4 ounces)
- 5 tablespoons red wine vinegar
- 1 3/4 pounds unpeeled russet potatoes
- Kosher salt
- 1/4 cup dry white wine
- fresh ground black pepper
- 1 pound large shrimp, cooked, peeled, and deveined, cut into 3/4-inch pieces
- 3 plum tomatoes, quartered lengthwise then crosswise (about 2/3 pounds)
- 5 tablespoons extra-virgin olive oil
- 6 fresh basil leaves, thinly sliced
How To Make shrimp and potato salad
-
Step 1Place sliced onion in a strainer and rinse under cold water for 20 seconds, drain. transfer onion to a large bowl, add vinegar and toss to coat. Set aside.
-
Step 2Meanwhile, boil potatoes in a medium pot of lightly salted water until tender, about 45 minutes. Drain. Let cool slightly. Using a kitchen towel, rub skins off potatoes. Cut potatoes into 3/4" pieces and transfer to a medium bowl and drizzle wine over. Season with salt and pepper and gently toss to combine, set aside.
-
Step 3Add shrimp, tomatoes, and oil to bowl with onions. Season with salt and pepper and toss gently to incorporate. Let sit for 5 minutes until flavors meld. Add basil, toss gently, and serve.
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