Summer Dinner: Shrimp & Potato Salad

I have had this Bon Appetit magazine from 2011 sitting on my kitchen counter in the pile of "to try" recipes for 2 summers.

I finally got around to it on a hot August night this week, when my tomatoes are plentiful; I still have oodles of potatoes from the harvest last month; and red onions galore. I just needed some shrimp and dinner was set.

This recipe is from Casa Missoni, the Milan textile family, and a staple in their home.

It is now served at Casa Snacks.

If you do it right, it's amazing.

How could you not love this?

The key is to soak the hot potatoes in the white wine (which keeps them nice and moist) and to soak the red onions in vinegar to take out the bite.

I used a nice Pinot Grigio, as well as a Northern Italian wine vinegar, and all my home grown produce made this salad a new summer favorite.

This would be a great side dish to any summer meal, but the 2 of us ate the entire bowl for dinner.

Oink oink.

Shrimp & Potato Salad (adapted from Bon Appetit 2011)

1 small red onion, thinly sliced into rings
5 Tbsp. red wine or white wine vinegar (I used a Moscato wine vinegar from Piedmont)
1 3/4 lb. unpeeled russet potatoes (I used my tiny fingerlings)
Kosher salt
1/4 cup dry white wine, such as Pinot Grigio
freshly ground black pepper
1 pound large shrimp, cooked, peeled, and deveined, cut into 3/4" pieces
3 ripe summer tomatoes (I used heirlooms and cherry tomatoes), quartered lengthwise, then crosswise
5 Tbsp. extra-virgin olive oil
6 fresh basil leaves, thinly sliced

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.

Meanwhile, boil potatoes in a medium pot of lightly salted water until tender, mine were tiny, so only took 15 minutes. Drain and as soon as they are cool enough to handle, peel off the skins. You can use a kitchen towel to do this, it works well.

Cut potatoes into 3/4" pieces and transfer to a medium bowl; drizzle white wine over while still warm. Season with kosher salt and pepper and gently toss to combine; set aside.

Add shrimp, cut up 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.

So good.

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This looks delicious! Adding it to my "meals to cook on vacation down the shore" list. Thanks Stacey!
Anonymous said…
Oh yes. Many years ago, I got real ambitious, and followed Julia Child's classic Salade Nicoise recipe to the letter, in your words, "did it right". She too had you douse hot potatoes in white wine. The whole shebang was a LOT of work, but I remember being amazed by my creation when I finally got to sit down and eat - so wonderful. A much beloved vegetarian of mine even broke his pledge and nibbled some. A sweet memory.
Ciao Chow Linda said…
You're entitled to pig out, dear ones, when you have a recipe as delicious as this one. I'll bet it was worth every bite.
White wine over warm potatoes? No wonder you kept this recipe in your kitchen for 2 summers. This is the perfect one bowl meal, just 2 forks required!
This looks gorgeous! How Summery! I love soaking red onions like that, it really gives them a great zing and texture. Very interested in the idea of soaking potatoes in wine. Yet another one I am bookmarking. x
Those potatoes are so cute! It's really early here but I could do potatoes and white wine for breakfast.. What a great idea.
Rosetta said…
Ottima insalata per queste giornate caldissime.
Grazie per l'idea
Everything I love is in this salad. How could you go wrong! I see this in my future.
Carole said…
I'm adding this to my Summer Salad repetoire. Thanks, Stacey!
Unknown said…
And 3 years later I want to add that I too found this in the Bon Appetit issue from 2011 and loved the look of it. I make it every year as summer is in full swing. It is marvelously delicious and way too more-ish. Yup, 2 people can definitely hoover the batch. Thank you Mr. Missoni and thank you Stacey.