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
Nutritional Guidelines (per serving)
523 Calories
35g Fat
24g Carbs
29g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 2
Amount per serving
Calories 523
% Daily Value*
Total Fat 35g 45%
Saturated Fat 5g 25%
Cholesterol 227mg 76%
Sodium 1213mg 53%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 11%
Protein 29g
Calcium 124mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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

Steps to Make It

  1. Gather the ingredients.
  2. Preheat oven to 400 F.
  3. 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.
  4. 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.
  5. 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.

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