Shrimp Potato Salad

The salad is made from young potatoes, shrimps, green peas, green beans, green onions and radishes.

Ingredients

• Large shrimps (peeled) - 450 g
• Young potatoes, small - 1.2 kg
• Green beans (cut into 1 cm pieces) - 0.5 cups
• Green peas - 0.5 cups
• Celery (finely chopped) - 0.5 cups
• Radish (sliced) - 0.5 cups
• Green onions (cut into strips) - 4 pcs.
• Watercress or arugula (washed) - 1 bunch
• Lemon zest for serving
• Chives for serving
• For refueling:
• Small lemon zest - 1 tsp.
• Lemon juice - 0.25 cups
• Chives (chopped) - 2 tbsp. l.
• Garlic (minced) - 1 clove
• Sugar - 1 tsp
• Olive oil - 0.75 cups
• Ground white pepper - to taste
• Salt to taste

Directions

1. In a small bowl, combine all the dressing ingredients and set aside.
2. In a large saucepan, bring 2 liters of salted water to a boil, add shrimp, cook for 2-3 minutes. Drain, transfer the shrimp to a paper towel, let cool slightly, and then refrigerate.
3. Boil the potatoes in salted water until tender, for about 8-15 minutes.
4. Drain the water from the potatoes and mix the potatoes with 3/4 of the dressing while hot. Leave the potatoes at room temperature for 30 minutes to saturate them with the dressing.
5. Meanwhile, boil the green beans in salted water for 1 minute. Add the peas and cook together for another 2 minutes. Rinse vegetables under cold running water and dry.
6. In a large bowl, combine potatoes, shrimp, green peas, green beans, celery, radishes, green onions, and leftover dressing. Season the potato salad with salt and pepper to taste.
7. Serve potato salad with watercress or arugula. Sprinkle potato salad with chives and lemon zest before serving.