shrimp and new potato salad recipe

Easy Shrimp and New Potato Salad

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


This easy shrimp and new potato salad with a  white wine tarragon dressing makes for a healthy and delicious lunch or light supper!


  • 1 pound shrimp, peeled and butterflied
  • 1 pint new baby potatoes
  • 2 shallots, chopped
  • 2 tablespoons fresh tarragon, chopped
  • 1/2 cup white wine
  • 1 head frisee or other lettuce, torn into bite sized pieces
  • Salt and fresh ground pepper
  • Olive oil for drizzling


  1. Bring a pot of water to a simmer and cook shrimp until just done, about 3-5 minutes. Transfer shrimp to a bowl of cold water to cool.
  2. Bring another pot of water to boil and cook potatoes until tender, about 10 minutes. Transfer potatoes to a bowl of cold water to cool.
  3. When potatoes are cool enough to handle, cut the larger ones in half. Place shrimp and potatoes in a large bowl.
  4. Gently stir in shallots and tarragon. Pour the wine over the mixture, cover and refrigerate for several hours and as long as overnight.
  5. When you are ready to serve, make a nice bed of lettuce on each plate. Give the salad another gentle stir, and divide among plates. Sprinkle with a little salt and pepper and drizzle with olive oil. Serve at once.