Umpqua Summer Salad

Recipe courtesy of the Idaho Potato Commission.

Recipe Ingredients:

1 pound bay shrimp, cooked and peeled
7 stalks celery, diced
4 apples, cored and diced
1 bell pepper, seeded and diced
3 cups cooked Idaho®-grown red potatoes, diced
1/2 cup raisins, soaked in very hot water for 20 minutes and drained
2 cups mayonnaise
Juice of 1 lemon
Salt and ground black pepper, to taste
1 tablespoon fresh dill (or 2 tablespoon dried)
10 to 12 large clean lettuce leaves for a bed
Hard-boiled egg slices for garnish

Cooking Directions:

1. Toss together the shrimp, celery, apples, bell pepper, potato and raisins.
2. Mix the mayonnaise with the lemon juice and dill.
3. Combine the dressing with the shrimp mixture, mixing thoroughly. Salt and ground black pepper to taste.
4. Serve on a bed of lettuce garnished with hard boiled egg slices.

Makes 6 servings.

Recipe and photograph courtesy of the Idaho Potato Commission.