String Bean and Fingerling Potato Salad with Shrimp

string-bean-potato-shrimp Quentin Bacon


  • 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


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.

    Prep: 8 minutes; Cook: 11 minutes; Total time: 15 minutes.

    While the potatoes and beans are cooking, make the vinaigrette.

  • Yield: Makes 4 servings Serving size: 1 1/4 cups

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
Carbohydrate 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!

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