Asian Potato Salad with Shrimp

A big bunch of mint adds bright flavor and freshness to this spicy potato salad.

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  • Makes: 6 servings
  • Serving Size: 1 1/3 cups
  • Makes: 8 cups
  • Hands On: 20 mins
  • Total Time: 2 hrs

Asian Potato Salad with Shrimp

Directions

  1. Place new potatoes and a dash salt in a large saucepan. Cover with cold water; bring to boiling. Reduce heat; simmer, uncovered, 25 minutes. Drain. Cool completely. Whisk together Asian chili-garlic sauce, peanut oil, rice vinegar, fish sauce, and 1/2 tsp. kosher salt. Gently smash potatoes; transfer to a bowl. Add cooked, peeled, and deveined shrimp, chopped peanuts, and dressing; toss to coat. Chill 30 minutes and up to 24 hours. Stir in chopped mint before serving.

From the Test Kitchen

*

Look for this where Asian sauces are sold, but don't confuse chili-garlic sauce with Sriracha sauce, which is much hotter.

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Nutrition Facts (Asian Potato Salad with Shrimp)

  • Per serving:
  • 324 kcal ,
  • 14 g fat
  • (2 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 143 mg chol. ,
  • 632 mg sodium ,
  • 27 g carb. ,
  • 4 g fiber ,
  • 4 g sugar ,
  • 24 g pro.
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