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String Bean, Potato Salad with Shrimp
Turn traditional potato salad into a light, flavorful main dish with the addition of green beans, fresh from the garden or the farmers' market.
String Bean, Potato Salad
  • 1 lb. fingerling potatoes, halved lengthwise
  • 1/2 lb. thin string beans, trimmed and halved crosswise
  • 2 tsp. Dijon mustard
  • 2 1/2 Tbsp. cider vinegar
  • 1 Tbsp. olive oil
  • 1/4 tsp. salt
  • 2 Tbsp. chopped, fresh dill
  • 3/4 lb. medium shrimp, cooked, peeled and deveined (about 16 - 4 each per serving)
  • 3 Tbsp. pecan halves

  1. Place potatoes in a saucepan; cover with water to 3 inches above potatoes.  Bring to a boil; simmer potatoes just until tender (about 8 minutes).  Add string beans; simmer until beans are crisp and tender (about 3 minutes).  Drain.
  2. While potatoes cook, combine Dijon mustard, vinegar, oil, salt, pepper and 1 Tbsp. dill; stir with a whisk.  Set dressing aside.
  3. Place shrimp and potatoes-and-bean mixture on platter; drizzle with dressing.  Garnish with pecans and remaining dill.

Makes 4 servings: serving size: 1 1/4 cups

Per Serving: 230 Calories; 8 g fat (1 g saturated fat); 23 g carbohydrate; 17 g protein

Recipe adapted from