Shrimp, Sugar Snap Pea, and Potato Salad
adapted from The New York Times
3/4 pound sugar-snap peas
2 scallions
2 tablespoons Dijon mustard
3 tablespoons red-wine vinegar, plus more for serving
1 1/4 teaspoons coarse sea salt
3/4 teaspoon pepper, plus more for serving
1/2 cup extra virgin olive oil, plus more for serving
1 pound new fingerling or small yellow potatoes
1 1/2 pounds large shrimp, peeled
3/4 cup parsley, chopped
Method2 scallions
2 tablespoons Dijon mustard
3 tablespoons red-wine vinegar, plus more for serving
1 1/4 teaspoons coarse sea salt
3/4 teaspoon pepper, plus more for serving
1/2 cup extra virgin olive oil, plus more for serving
1 pound new fingerling or small yellow potatoes
1 1/2 pounds large shrimp, peeled
3/4 cup parsley, chopped
Trim and string the peas, then thinly slice them crosswise. Slice scallions and chop parsley. Place scallions, parsley, and peas in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/4 teaspoon salt, and pepper to taste. Slowly whisk in the oil.
Bring a large pot of salted water to a boil. Cook the potatoes until tender, about 15 minutes. Transfer with a slotted spoon to a cutting board. Add the shrimp to the pot and cook until opaque, 2 minutes. Transfer with a slotted spoon to the bowl of peas.
While the potatoes are warm, slice them into 1/2-inch rounds, and place them in a small bowl. Gently toss them with 1/2 cup of the vinaigrette, 1 teaspoon salt, and 3/4 teaspoon pepper. Spread them on a large platter to cool.
When the shrimp are cool, toss with the peas and remaining vinaigrette. Spoon the mixture over the potatoes and serve.
