Advertisement

Potato and shrimp salad with green goddess dressing

Time 1 hour 20 minutes
Yields Serves 6
Potato and shrimp salad with green goddess dressing
(Ken Hively / Los Angeles Times)

Green goddess dressing

1

In a food processor or blender, puree the anchovies, green onions, parsley, tarragon, vinegar and chives, or grind with a mortar and pestle to make a fairly smooth paste. Stir the mixture into the mayonnaise. Refrigerate tightly covered.

Shrimp and potato salad and assembly

1

Bring water to a simmer in a double boiler. Slice the fingerlings in half lengthwise. If they are more than 3 inches long, cut them in half again crosswise. Steam, covered over medium heat until tender, 12 to 14 minutes. Transfer to a large mixing bowl and season with salt and tarragon vinegar. Toss to coat well and set aside at room temperature to cool.

2

In a medium saucepan, bring the white wine with 2 cups of water and herb trimmings to a simmer over high heat. Immediately reduce the heat to bring the contents to a gentle simmer, and simmer, covered, for 10 minutes to allow the contents to steep. Add the shrimp, cover tightly and simmer for 3 minutes before removing the pan from the heat. Let stand, covered, until the shrimp are firm but cooked through, about 15 minutes. Drain, peel and refrigerate in a tightly sealed bag or covered container.

3

Just before serving, add the shrimp to the potatoes. If the shrimp are large, they should be cut into bite-size pieces. Stir in the green goddess dressing. You won’t use all of the recipe, so start with one-third cup, then add more dressing a tablespoon at a time until the shrimp and the potatoes are lightly napped, but not gloppy with mayonnaise. It will take about one-half cup total. Gently fold in the tomatoes, and sprinkle with snipped chives. Serve immediately or refrigerate, tightly covered, and bring to cool room temperature before serving.

Reserve the trimmings from the green onions, parsley and tarragon from the dressing for use in the second part of the recipe.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.