Shrimp and Roasted Red Potato Salad

Red Potato Salad
Red Potato Salad. Brian Hagiwara/Photolibrary/Getty Images
  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Yield: Serves 2

This menu is a piece of cake (and so is dessert).

The salad may be prepared early in the day and assembled at dinner time. The lamb chops may be marinated ahead and pan-grilled just before dinner. The bacon mashed potatoes may be prepped several hours before serving, and put together at meal time.

The peas may also be put together early in the day and just heated before eating.

The raspberry sauce for the store-bought angel food cake may be made a day or two ahead of time, and heated at the last minute.

What You'll Need

  • 1/2 pound red potatoes (4 medium potatoes)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon salt, additional
  • 1/4 teaspoon white pepper, additional
  • 3 tablespoons olive oil
  • 2 cups washed and chopped lettuce
  • 8 ounces cooked shrimp

How to Make It

Preheat oven to 400 F.

Place potatoes on a small baking pan, drizzle with the olive oil, and sprinkle with salt and pepper. Toss to coat well with oil. Place in preheated oven for 30 minutes, or until tender. Allow to cool, then slice each potato and refrigerate until serving time.

Whisk together the lemon juice, mustard, lemon zest, and the additional salt and pepper. Slowly add the olive oil, whisking constantly.

Refrigerate until serving time.

When ready to serve, divide the lettuce between two plates, arrange the potato slices on top of the lettuce, place a shrimp on top of each potato slice and drizzle with the dressing.

For the other dishes in this "heartfelt" menu, see links below:

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Nutritional Guidelines (per serving)
523 Calories
35g Fat
24g Carbs
29g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)