Potato and seafood salad with tarragon
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | White-skinned potatoes |
| 3 | tablespoons | White wine vinegar |
| 1 | tablespoon | Butter |
| 10 | ounces | Uncooked medium shrimp; peeled, halved |
| ; lengthwise | ||
| 10 | ounces | Bay scallops |
| 10 | ounces | Crabmeat; drained, picked |
| ; over | ||
| ½ | cup | Plus 2 tablespoons sour cream |
| 5 | tablespoons | Mayonnaise |
| 5 | Green onions; minced | |
| 5 | tablespoons | Minced fresh tarragon |
| Fresh tarragon sprigs | ||
Directions
Place potatoes in heavy large saucepan. Add water to cover. Season generously with salt. Bring to boil. Cover and cook until potatoes are tender, about 25 minutes. Drain. Cool slightly. Peel potatoes. Cut potatoes in half lengthwise, then cut crosswise into ½-inch-thick pieces. Place half of potatoes in large bowl. Drizzle with 1 tablespoon vinegar. Season with salt and pepper. Add remaining potatoes. Drizzle with 1 tablespoon vinegar. Season with salt and pepper.
Melt butter in heavy large skillet over high heat. Add shrimp and scallops and saute until cooked through, about 5 minutes. Transfer shrimp, scallops and any juices to bowl with potatoes; add crabmeat. Toss gently to blend.
Cover and refrigerate until well chilled, about 2 hours.(Can be prepared 1 day ahead. Keep refrigerated.)
Stir sour cream, mayonnaise, green onions, minced tarragon and remaining 1 tablespoon vinegar in small bowl to blend. Pour dressing over potato mixture. Toss gently to blend. Season to taste with salt and pepper.
Garnish with tarragon sprigs and serve.
Serves 10.
Bon Appetit June 1995
Converted by MC_Buster.
Per serving: 1121 Calories (kcal); 75g Total Fat; (59% calories from fat); 101g Protein; 15g Carbohydrate; 370mg Cholesterol; 1807mg Sodium Food Exchanges: 0 Grain(Starch); 13 Lean Meat; 1 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.