String Bean and Fingerling Potato Salad with Shrimp
Quentin Bacon
Ingredients
- 1 pound fingerling potatoes, halved lengthwise
- 1/2 pound thin string beans, trimmed and halved crosswise
- 2 teaspoons Dijon mustard
- 2 1/2 tablespoons cider vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh dill, divided
- 3/4 pound medium shrimp, cooked, peeled, and deveined (about 17)
- 3 tablespoons pecan halves, toasted
Preparation
1. Place potatoes in a saucepan; cover with water to 3 inches above potatoes. Bring to a boil; simmer potatoes just until tender (about 8 minutes). Add string beans; simmer until beans are crisp and tender (about 3 minutes). Drain.
2. While potatoes cook, combine Dijon, vinegar, oil, salt, pepper, and 1 tablespoon dill; stir with a whisk. Set dressing aside.
3. Place shrimp and potatoes-and-bean mixture on platter; drizzle with dressing. Garnish with pecans and remaining dill.
Print
- Yield: Makes 4 servings Serving size: 1 1/4 cups
Prep: 8 minutes; Cook: 11 minutes; Total time: 15 minutes.
While the potatoes and beans are cooking, make the vinaigrette.
Nutritional Information
| Calories per serving: | 230 |
|---|---|
| Fat per serving: | 8g |
| Saturated fat per serving: | 1g |
| Monounsaturated fat per serving: | 5g |
| Polyunsaturated fat per serving: | 2g |
| Protein per serving: | 17g |
| Carbohydrates per serving: | 23g |
| Fiber per serving: | 4g |
| Cholesterol per serving: | 126mg |
| Iron per serving: | 4mg |
| Sodium per serving: | 304mg |
| Calcium per serving: | 58mg |
Good to Know
While the potatoes and beans are cooking, make the tangy vinaigrette. It's a low-cal topping you won't want to skip!This Recipe Is
Health
