german

North Sea Style Shrimp and Potato Salad with Dill Mustard Dressing

Name: North Sea Style Shrimp and Potato Salad with Dill Mustard Dressing
Yield: 1 serving
Cuisine: german
Ingredients: 170 g cooked shrimp, peeled; 320 g potatoes, waxy, peeled; 120 g plain Greek yogurt (2%); 120 g cucumber, diced; 40 g red onion, finely chopped; 12 g Dijon mustard; 15 g lemon juice; 10 g pickle brine; 10 g olive oil; 6 g fresh dill, chopped; 2 g salt; 1 g black pepper

This baked dish pairs cooked shrimp, peeled with Dijon mustard, fresh dill, chopped and potatoes, waxy, peeled. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

62 g Protein

72 g Carbohydrates

13 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

170g cooked shrimp, peeled 168 kcal
320g potatoes, waxy, peeled 246 kcal
120g plain Greek yogurt (2%) 88 kcal
120g cucumber, diced 18 kcal
40g red onion, finely chopped 16 kcal
12g Dijon mustard 8 kcal
15g lemon juice 5 kcal
10g pickle brine 9 kcal
10g olive oil 88 kcal
6g fresh dill, chopped 2 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

potatoes
Boil potatoes in salted water until just tender, 12-15 minutes. Drain and let steam-dry 2 minutes, then slice while warm.
plain Greek yogurt (2%)Dijon mustardlemon juicepickle brineolive oilsaltblack pepper
In a bowl, whisk yogurt, mustard, lemon juice, pickle brine, olive oil, salt, and pepper to make the dressing.
potatoes
Add warm potatoes to the bowl and toss gently so they absorb some dressing.
cooked shrimpcucumberred onionlemon juicefresh dillsaltblack pepper
Fold in shrimp, cucumber, red onion, and dill. Taste and adjust salt, pepper, and acid with more lemon if desired.
Chill 10 minutes for best flavor or serve immediately while slightly warm.
Serve as a full meal salad.