Umpqua Summer Salad
Recipe courtesy of the Idaho Potato Commission.
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
- Toss together the shrimp, celery, apples, bell pepper, potato and raisins.
- Mix the mayonnaise with the lemon juice and dill.
- Combine the dressing with the shrimp mixture, mixing thoroughly. Salt and ground black pepper to taste.
- Serve on a bed of lettuce garnished with hard boiled egg slices.
Makes 6 servings.
Recipe and photograph courtesy of the Idaho Potato Commission.