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    You are in: Home / Recipes / Shrimp and Potato Salad Recipe
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    Shrimp and Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Annacia's Note:

    This recipe from the Milan, Italy restaurant Osteria La Risacca. Adding white wine to the boiled potatoes keeps them moist, or so says the owner who enjoys this salad almost daily for lunch.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place sliced onion in a strainer and rinse under cold water for 20 seconds; drain. transfer onion to a large bowl; add vinegar and toss to coat. Set aside.
    2. 2
      Meanwhile, boil potatoes in a medium pot of lightly salted water until tender, about 45 minutes. Drain. Let cool slightly. Using a kitchen towel, rub skins off potatoes. Cut potatoes into 3/4" pieces and transfer to a medium bowl; drizzle wine over. Season with salt and pepper and gently toss to combine; set aside.
    3. 3
      Add shrimp, tomatoes, and oil to bowl with onions. Season with salt and pepper and toss gently to incorporate. Let sit for 5 minutes until flavors meld. Add basil, toss gently, and serve.

    Ratings & Reviews:

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    Nutritional Facts for Shrimp and Potato Salad

    Serving Size: 1 (170 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 165.5
     
    Calories from Fat 65
    39%
    Total Fat 7.3 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 57.3 mg
    19%
    Sodium 264.4 mg
    11%
    Total Carbohydrate 15.8 g
    5%
    Dietary Fiber 2.0 g
    8%
    Sugars 1.4 g
    5%
    Protein 8.0 g
    16%

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