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Fingerling Potato Salad with Shrimp
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Fingerling Potato Salad with Green Goddess Dressing

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Salad
Cuisine: American
Servings: 6 servings

Ingredients

For the Green Goddess Dressing

  • 4 fillets anchovy chopped
  • 2 green onions green parts only, finely chopped
  • 1½ tablespoons parsley chopped
  • 2 tablespoons tarragon chopped
  • 2 tablespoons tarragon vinegar
  • 2 tablespoons chives minced
  • 1½ cups mayonnaise

For the Shrimp and Potato Salad

  • 1½ pounds potatoes fingerling
  • 1 teaspoon salt
  • 2 teaspoons vinegar tarragon
  • ½ cup white wine
  • 2 cups water
  • ⅓ cup loosely packed trimmings from the dressing equal parts green onions, tarragon and parsley
  • 1 pound shrimp shell-on
  • ½ pound cherry or grape tomatoes, cut in half lengthwise
  • 2 teaspoons chives snipped

Instructions

For the Dressing

  • In a food processor or blender, puree the anchovies, green onions, parsley, tarragon, vinegar and chives, or grind with a mortar and pestle to make a fairly smooth paste.
  • Stir the mixture into the mayonnaise. Refrigerate tightly covered.

For the Shrimp and Potatoes

  • Bring water to a simmer in a double boiler.
  • Slice the fingerlings in half lengthwise. If they are more than 3 inches long, cut them in half again crosswise.
  • Steam, covered over medium heat until tender, 12 to 14 minutes. Transfer to a large mixing bowl and season with salt and tarragon vinegar. Toss to coat well and set aside at room temperature to cool.
  • In a medium saucepan, bring the white wine with 2 cups of water and herb trimmings to a simmer over high heat. Immediately reduce the heat to bring the contents to a gentle simmer, and simmer, covered, for 10 minutes to allow the contents to steep.
  • Add the shrimp, cover tightly and simmer for 3 minutes before removing the pan from the heat. Let stand, covered, until the shrimp are firm but cooked through, about 15 minutes.
  • Drain, peel and refrigerate in a tightly sealed bag or covered container.
  • Just before serving, add the shrimp to the potatoes. If the shrimp are large, they should be cut into bite-size pieces.
  • Stir in the Green Goddess dressing.
    You won't use all of the recipe, so start with one-third cup, then add more dressing a tablespoon at a time until the shrimp and the potatoes are lightly napped, but not gloppy with mayonnaise. It will take about one-half cup total.
  • Gently fold in the tomatoes, and sprinkle with snipped chives.
  • Serve immediately or refrigerate, tightly covered, and bring to cool room temperature before serving.