Online Round 2 Recipe - Potato And Shrimp Salad With Sour Cream And Bacon Dressing
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
50
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Sour Cream1 tbsp
Spicy Brown Mustard1 stalk
Celery (diced)680 g
Baby Potatoes1 cup
Canola Oil2 tbsps
Rosemary Leaves (chopped)2 tbsps
Chives (chopped, divided)1 tbsp
Prepared Horseradish1 tsp
Lemon Juice2 tbsps
Parsley (chopped, divided)Directions:
1
In a serving bowl, whisk together the sour cream, mustard, parsley, bacon, and salt and pepper, to taste
2
Add the potato, shrimp, and celery
3
Toss everything together until it is all coated with the dressing and serve
4
Put the potatoes into a large pot and cover with cold water
5
Bring to a boil over medium heat and add a generous pinch of salt
6
Cook for 8 minutes so they are tender but still slightly firm
7
Strain and let them cool
8
When they are cool, cut them in half and carefully scoop out the insides using a teaspoon or melon baller to form a cup
9
Preheat the oven to 400 degrees F
10
Put the potato cups into a large bowl, add the oil, rosemary and season with salt and pepper, to taste
11
Carefully toss the potato cups to coat them with the oil
12
Arrange the potatoes, cut side up, on a baking sheet and bake until the cups are browned and crisp, about 15 to 20 minutes
13
While the potatoes are baking, put the bacon into a cold skillet and cook over medium heat until crisp
14
Drain the bacon well on a baking sheet lined with a brown paper bag
15
(Reserve 2 pieces of bacon for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing
16
) Chop the remaining 6 pieces
17
In a bowl stir together the sour cream, mustard, 1 tablespoon chives, the chopped bacon, and salt and pepper, to taste
18
Arrange the potatoes onto a serving plate and fill each with a spoonful of the sour cream and bacon mixture
19
Garnish with the remaining chives and serve immediately
20
Peel the length of each cucumber to form alternating stripes of unpeeled and peeled
21
Cut the cucumbers into 12 (3/4-inch) pieces
22
Scoop out the center using a teaspoon or a melon baller, leaving the bottom and sides intact to form a cup
23
(Reserve the centers for the Round 2 Recipe Chicken Tacos with Cucumber Salsa
24
) Turn them upside down onto a towel and let them drain while you make the filling
25
Bring a medium pot of salted water to a boil over medium heat
26
Add the shrimp and cook until bright pink, about 3 to 4 minutes
27
Strain and rinse in cold water
28
Remove the shells and discard
29
(Reserve 12 shrimp for the Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing
30
) Chop the shrimp into small pieces and put them into a bowl
31
Add the horseradish, lemon juice, salt and pepper to taste, half the can of tomatoes (reserve the remaining half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa) and 1 tablespoon of parsley
32
Evenly divide the shrimp mixture between the cucumber cups
33
Arrange them on a serving platter and garnish with remaining parsley