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Shrimp and Potato Salad

Name: Shrimp and Potato Salad
Ingredients: 1 small red onion (about 4 ounces), thinly sliced into rings; 5 tablespoons red wine vinegar; 1 3/4 pounds unpeeled russet potatoes; Kosher salt; 1/4 cup dry white wine; Freshly ground black pepper; 1 pound large shrimp, cooked, peeled, and deveined, cut into 3/4" pieces; 3 plum tomatoes (about 2/3 pounds), quartered lengthwise, then crosswise; 5 tablespoons extra-virgin olive oil; 6 fresh basil leaves, thinly sliced

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.
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.

Recipes sourced from Epicurious.com.

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