LEMON POTATO SALAD
Recipe video above. You don't need mayo to make a terrific potato salad! The secret is to marinate the potatoes so they suck up all that flavour!
Provided by Nagi
Time 20m
Number Of Ingredients 12
Steps:
- Dressing: Shake in a jar.
Nutrition Facts : Calories 256 kcal, Carbohydrate 29 g, Protein 5 g, Fat 14 g, SaturatedFat 2 g, Sodium 385 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
WARM SHRIMP-AND-POTATO SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Toss the potatoes and bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast 15 minutes. Meanwhile, toss the shrimp with the garlic, oregano, paprika, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a medium bowl.
- Add the shrimp to the baking dish. Roast, stirring once, until the shrimp are just cooked through and the potatoes are golden brown, 12 to 15 more minutes.
- Toss the radicchio and romaine in a serving bowl with the lemon juice, the remaining 3 tablespoons olive oil, and salt and pepper to taste. Add the warm shrimp and vegetables and toss to combine. Top with the feta.
SHRIMP AND POTATO SALAD WITH ARUGULA PESTO
Shrimp and raw and cooked vegetables are brought together into a colorful dinner salad with the bright flavors of a lemony arugula pesto in this delicious dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a large saucepan, cover with cold water and season with salt. Bring to a boil, then reduce the heat to a gentle boil and cook until fork-tender, 8 to 10 minutes. Remove the potatoes with a slotted spoon to a large bowl, leaving the water in the pot.
- Fill a separate large bowl with ice water. Return the pot of water to a boil, add the green beans and cook until crisp-tender, 5 to 7 minutes. Drain and transfer to the ice water. Drain the beans again and add to the potatoes. Add the cherry tomatoes.
- Combine 2 cups arugula, 1/4 cup olive oil, the pine nuts, Parmesan, half of the garlic, half of the lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a food processor. Process until smooth. Pour the pesto over the vegetables and toss to coat.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add the red pepper flakes and remaining garlic and cook 30 seconds. Add the shrimp, sprinkle with the lemon zest and season with salt and pepper. Cook, turning once, until pink, 3 to 4 minutes. Remove from the heat.
- Toss the remaining arugula, 1 tablespoon olive oil and the lemon juice in a bowl; season with salt and pepper. Divide the arugula among shallow bowls and top with the vegetables and shrimp.
Nutrition Facts : Calories 420, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 137 milligrams, Sodium 526 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 23 grams, Sugar 6 grams
SHRIMP POTATO SALAD
It's 10-minute magic! Turn deli potato salad into a shrimp salad you can serve to company.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- In large bowl, mix all ingredients. Garnish with additional fresh lemon thyme if desired.
Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 130 mg, Fat 4, Fiber 3 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 760 mg
SHRIMP AND POTATO SALAD
Provided by Food Network
Yield 8 to 10 as part of a selection
Number Of Ingredients 10
Steps:
- Place the potatoes in a bowl and rinse them with slowly running cold water until the water runs clear. Place the potatoes in a saucepan and cover with fresh water. Add 1 teaspoon salt and bring up to the boil. Reduce the heat and simmer for 10 to 12 minutes, or until the potatoes are almost tender but not flaking. Drain in a colander.
- In a heavy skillet, heat the olive oil over medium heat. Add the shrimp and saute for 2 minutes, tossing every 30 seconds or so. Add the garlic and cook for 2 minutes more, or until shrimps are pink. Do not overcook.
- Transfer the shrimp to a large bowl and add the potatoes. Add the olive oil, shallots, oregano, capers, lemon juice, salt, and pepper and toss together until evenly mixed. Serve on tiny plates or in small ramekins.
SHRIMP POTATO SALAD
Since Rhode Island is known as the Ocean State, I think this recipe represents my state well. Shrimp add a new twist to traditional potato salad.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss shrimp with lemon juice; refrigerate. Add potatoes, onions and parsley. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. Cover and refrigerate until serving.
Nutrition Facts : Calories 254 calories, Fat 8g fat (5g saturated fat), Cholesterol 142mg cholesterol, Sodium 533mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
LEMONY POTATO SALAD
Why buy ready-made potato salad for your barbecue when this fragrant, Indian-inspired version is so easy?
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Side dish
Time 40m
Number Of Ingredients 8
Steps:
- Boil the new potatoes for 15 mins until just slightly overcooked but still holding their shape. While still warm, toss with all the other ingredients. Season. Can be made up to a day ahead and chilled, but take out of the fridge a good few hours before serving.
Nutrition Facts : Calories 163 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.05 milligram of sodium
SHRIMP POTATO SALAD
Make and share this Shrimp Potato Salad recipe from Food.com.
Provided by gailanng
Categories Weeknight
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, mix together mayonnaise, mustard and lemon juice; set aside.
- Combine all remaining ingredients, being careful not to mash.
- Carefully stir in mayonnaise mixture until well blended.
- Garnish with a dusting of paprika.
SHIRLEY'S SHRIMP POTATO SALAD
This is a cool and refreshing salad that my mom used to make a lot, and my family has enjoyed for years. I know you will too! It's great at cookouts, picnics, family gatherings, wedding and baby showers, or just at home for the family...From my family to yours, ENJOY!
Provided by Lindas Busy Kitchen
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse off potatoes to clean, and boil in salted water, until fork inserted goes in easily.
- Do not over-cook potatoes, or potato salad will be mushy.
- When potatoes are done drain right away, peel and let cool.
- Put in refrigerator to chill.
- When chilled completely, cut them up into med.
- sized cubes and put in a lg bowl.
- Put back into fridge to keep chilled.
- Meanwhile, cut up celery, green pepper, carrots and olives into finely minced pieces.
- Add to potato mixture.
- Open can of shrimp and drain well.
- Rinse off shrimp in the can, and squeeze dry with can cover before removing from can.
- Flake shrimp well between fingers and add to potato and veggie mixture.
- Mix mayonnaise into salad and add salt and pepper to taste.
- Refrigerate until ready to eat.
- When ready to serve, place potato salad on a few leaves of lettuce.
- Serve with cucumber wedges.
- Variations:.
- Try adding 1/2 of a lg sweet onion, minced finely.
- Try adding 6 hard boiled eggs, mashed finely.
- Serve in a lg cucumber, sliced lengthwise and seeds removed.
- Serve in a hollowed out fresh tomato.
- Serve in a hollowed out green bell pepper.
Nutrition Facts : Calories 820.5, Fat 28.4, SaturatedFat 4.2, Cholesterol 56.1, Sodium 912.3, Carbohydrate 128.6, Fiber 14.5, Sugar 10.8, Protein 17.4
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