Spanish potato & shrimp salad \"fresh inspirations\"

Yield: 6 Servings

Measure Ingredient
2 pounds Potatoes, Red waxy; Unpeeled
1 pounds Shrimp; cooked & shelled small size, half or whole
3 \N Olives, Spanish green pitted
2 \N Pimentos, Spanish julienne strips
\N \N Lettuce, Bibb
¼ cup Oil, olive
2 tablespoons Vinegar, Spanish Sherry
1 tablespoon Capers
1 tablespoon Parsley; minced
¼ teaspoon Lemon zest; grated
½ teaspoon Sugar
\N \N Salt
\N \N Black Pepper; To Taste Freshly Ground


In a large pot, boil the potatoes in salted water until tender. Cool and quarter, leaving the skins on.

Whisk together in a large bowl the Salad Dressing ingredients. Gently mix in the potatoes, cooked shrimp, olives and pimento. Cover and chill for at least 1 hour. Serve on a bed of lettuce.

"Fresh Inspirations foods from Spain" created by Richard Rohr, Stamford, Connecticut, prize winner selected by Penelope Casas, author of Foods and Wines of Spain. typed by Dorothy Hair 7/21/94

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