Recipe for...Potato Salad with Shrimp and Cucumber


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Potato Salad with Shrimp and Cucumber This recipe is rated : 0 Recipe Ingredients 4 medium sized red potatoes, cut into 3/4 inch pieces 1 tbsp plus 2 tsp Dijon mustard 1 tbsp white wine vinegar 1/3-cup olive oil 4 green onions, chopped 1 tbsp minced fresh dill Salt and freshly ground pepper 4 pickling cucumbers (Kirby) halved lengthwise and sliced crosswise 1/2 lb small cooked and peeled small shrimp Cooking Procedures Cook potatoes in medium pot of boiling water until just tender, about 15 minutes. Drain well, place in large bowl. Combine mustard and vinegar in small bowl. Gradually whisk in oil. Add half of dressing to potatoes. Mix in green onions and dill; season with salt and pepper. Cool completely. Add cucumbers, shrimp, and remaining dressing and toss to coat. Adjust seasoning to taste.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: Bulletin 521. (B) Address the University of California, College of Agriculture, Berkeley, for the following bulletins: 1. Home and Farm Canning, by W. V. Cruess, Circular No. 158. 2. Jellies and Marmalades From Citrus Fruits, by W. V. Cruess, Circular No. 146. 3. Canning Fruits and Vegetables. Methods of Food Preservation 1, by W. V. Cruess. 4. Fruit Juices and Jellies. Methods of Food Preservation 2, by W. V. Cruess. 5. Drying Fruits and Vegetables. Methods of Food Preservation 3,
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