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🍽️ Classic Potato and Pea Salad with Shrimp

520 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking potatoes
• 150 g frozen peas
• 3 tbsp white wine vinegar
• 4 tbsp vegetable broth
• salt
• pepper (from the mill)
• 6 tbsp oil
• 2 tsp grated lemon zest
• 0.5 bunch chervil
• 16 large shrimp (cooked, peeled)
• 1 tbsp oil

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Peel the potatoes completely.
3. 3. Slice the potatoes into thin, round pieces.
4. 4. Bring a pot of salted water to a boil.
5. 5. Boil the potato slices for about 10 minutes.
6. 6. Add the peas to the pot.
7. 7. Cook the vegetables for another 2 minutes.
8. 8. Drain the water.
9. 9. Let the vegetables drip dry well.
10. 10. Transfer the vegetables into a large bowl.
11. 11. Whisk together vinegar, vegetable broth, salt, pepper, oil, and lemon zest in a small bowl.
12. 12. Taste the dressing and adjust the seasoning as needed.
13. 13. Pour the dressing over the potatoes and peas.
14. 14. Wash the chervil under running water.
15. 15. Pat the chervil dry with a kitchen towel.
16. 16. Pluck the leaves off the chervil stems.
17. 17. Add the chervil leaves to the salad.
18. 18. Taste the salad one more time.
19. 19. Wash the shrimp under running water.
20. 20. Pat the shrimp dry with a kitchen towel.
21. 21. Heat oil in a pan.
22. 22. Fry the shrimp for 2 to 3 minutes.
23. 23. Season the shrimp with salt and pepper.
24. 24. Remove the shrimp from the pan.
25. 25. Serve the shrimp together with the potato salad.

Nutrition per serving

• kcal: 520
• Protein: 44 g · Fett/Fat: 21 g · Carbs: 38 g