Shrimp and Potato Salad
A refreshing summer salad combining tender shrimp and potatoes with crisp red onions, juicy tomatoes, and fresh basil in a red wine vinegar and olive oil dressing.
Ingredients
- •1 whole small red onion
- •5 tablespoons red wine vinegar
- •1¾ pounds russet potatoes
- •1 to taste Kosher salt
- •¼ cup dry white wine
- •1 to taste black pepper
- •1 pound large shrimp
- •3 whole plum tomatoes
- •5 tablespoons extra-virgin olive oil
- •6 leaves fresh basil
- •thinly sliced
Cooking Instructions
- 1.
Place 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.
2 min
- 2.
Meanwhile, 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; drizzle wine over. Season with salt and pepper and gently toss to combine; set aside.
45 min
- 3.
Add 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.
5 min
