Ingredients:
5 lbs. new red bliss potatoes - small and firm
2-cups frozen cooked salad shrimp - tails off /50-70 count - thawed
1-cup frozen green peas - small
1-medium yellow bell pepper - seeded and diced in 1/4-inch pieces
1-medium red bell pepper - seeded and diced in 1/4-inch pieces
1-small red onion - cut into slivers about 3/4-inch long
2-bunches scallions - thinly cut on the bias
Reserve 1-tbsp each of the peppers, shrimp, and peas for garnish
The Dressing:
2-cups extra heavy mayonnaise
1/2-cup sweet pickle relish - undrained
2-tbsp dried dill weed
3-tbsp fresh tarragon
2-3-tbsp kosher salt - to taste
white pepper - to taste
sugar to taste (if desired)
Combine all the ingredients in a mixing bowl and refrigerate until ready for use. The dressing may be made 2-3 days in advance.
Yield: 2 1/2-cups
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Directions:
1. Slice firm, red (new) potatoes into eighths.
2. Place pieces in cold salted water and bring to boil.
3. Reduce heat to a fast simmer, and cook until potatoes are about 90% done. Do not over cook.
4. Remove to a colander and rinse with cold water. Drain well.
5. Place on roasting or sheet pan in a thin layer and immediately place in refrigerator to cool. Once chilled, cover with plastic wrap and hold.
6. Blanch the peas and peppers for about a minute in boiling water, drain well and hold.
7. About 30 minutes before service, add the shrimp, diced peppers, red onion, scallions, and green peas to the cooled potatoes along with 2 cups of the "dressing" taking care not to break up the potatoes. Refrigerate until service.
8. Garnish with fresh dill, fresh tarragon, parsley or lemon wedges along with the reserved peas, peppers and shrimp.
Yield: 12-14 (60z) Servings
Nutritional Analysis Per Serving:
Calories 476 (salad 209) (dressing 267)
Protein (g) 14 (salad 14) (dressing <1)
Fat (g) 27 (salad <1) (dressing 27)
Sat.Fat (g) 4 (salad <1) (dressing 4)
Carbs (g) 41 (salad 38) (dressing 3)
Sodium (mg) 803 (salad 139) (dressing 664)
Cholesterol (mg) 71 (salad 66) (dressing 5)
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