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.