SHRIMP AND POTATO SALAD
johnpleshettemealoftheweek.com
THIS ADAPTABLE DISH CAN BE SERVED HOT OR COLD, AS A FIRST COURSE OR A LUNCHEON ENTRÉE.
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Cooking tools:
- Steamer basket
- Pepper mill
- Pot
- Colander
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Whisk
- Measuring spoon
- Measuring cup
- Skillet
- Spatula
- Stove
- Paper towel
Ingredients
- 6 MEDIUM FINGERLING POTATOES
- 1 MEDIUM RED ONION
- TARRAGON VINEGAR
- GRAINY MUSTARD
- WALNUT OR HAZELNUT OIL
- OLIVE OIL
- 1 cup COLD WHITE WINE
- 16 LARGE SHRIMP, PEELED
- 4 CLOVES OF GARLIC
- FRESH HERBS
- OPTIONAL: SLICED RADISHES AND FENNEL
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