Warm Shrimp And Baby Dutch Potato Salad Recipe

Cooking Directions

• STEP 1.Start by boiling the baby Dutch potatoes until they are tender. Drain and set aside.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the shrimp and cook until they are pink and opaque.
• STEP 3.In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper to make the dressing.
• STEP 4.Add the cooked potatoes and shrimp to a large bowl. Pour the dressing over the top and gently toss to combine.
• STEP 5.Serve the warm shrimp and baby Dutch potato salad immediately, or refrigerate for later. Enjoy!

Cooking Tips

• Make sure to not overcook the shrimp, as they can become tough and rubbery.
• Feel free to add additional ingredients to the salad, such as diced celery, chopped red onion, or fresh herbs.
• For a lighter version, you can use Greek yogurt instead of mayonnaise in the dressing.

Storage and Serving

• This salad is best served immediately while still warm.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To serve leftovers, you can enjoy the salad cold or gently reheat it in the microwave or on the stovetop.