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String Bean and Fingerling Potato Salad with Shrimp

  • 4servings
  • 230calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsCopper, Natrium, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound fingerling potatoes, halved lengthwise

  2. 1/2 pound thin string beans, trimmed and halved crosswise

  3. 2 teaspoons Dijon mustard

  4. 2 1/2 tablespoons cider vinegar

  5. 1 tablespoon olive oil

  6. 1/4 teaspoon salt

  7. 1/4 teaspoon pepper

  8. 2 tablespoons chopped fresh dill, divided

  9. 3/4 pound medium shrimp, cooked, peeled, and deveined (about 17)

  10. 3 tablespoons pecan halves, toasted

Instructions Jump to Ingredients ↑

  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.

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