Description
By Joyce Goldstein, author of "Solo Suppers"

When cooking potatoes for this salad, toss in a few extra to use for another dinner later in the week. This recipe can easily be doubled to serve two.

Ingredients

• 4 small red potatoes
  
• Salt
  
• 2 ounces green beans, trimmed and cut in 2-inch lengths
  
• 6 large shrimp (or 8 medium), shelled and deveined
  
• 3 tablespoons basil pesto
  
• 2 teaspoons red wine vinegar
  
• Freshly ground black pepper

Preparation
In saucepan, cover potatoes with cold water. Bring to boil, reduce heat, add salt, and simmer until cooked through but firm. Drain and cool to room temperature.

Bring small pot of salted water to boil. Drop in green beans and cook 2 to 4 minutes or until tender-crisp. Remove with slotted spoon and refresh in ice water. Drain again and pat dry. Keep water at boil and drop in shrimp. Cook 3 minutes or until shrimp turn pink. Drain and refrigerate. For dressing, thin pesto with vinegar. Season with salt and pepper.

To serve, cut potatoes into 1/4-inch slices and toss with green beans and most of the dressing. Place on salad plate. Top with shrimp and drizzle with additional dressing, if desired.

Nutrition
no information available

Serves
Serves one.

Variations
no information available