Radish Potato Salad with Shrimp

For the radish potato salad with shrimp, first defrost the frozen shrimp. For the salad, boil the salad potatoes in their skins until soft and drain.

Peel off the skins, slice thinly and let cool slightly. Meanwhile, put all the dressing ingredients in a bowl, mix well with each other, add salt and pepper. Peel and dice the young onion.

Wash parsley, shake dry, pluck the leaves, chop finely and add. Remove leaves and roots from radishes, wash, dry and cut into slices or quarters depending on size.

Gently mix potato and radish slices with dressing and season again with salt, pepper and lemon juice. Rinse thawed shrimp in cold water and pat dry.

Heat canola oil in a small pan and sauté shrimp in it, turning, for 2-3 minutes. Add garlic, season with salt, pepper and cayenne pepper.

To serve, arrange the salad on serving plates, place the shrimp on top, drizzle with lemon juice and garnish with parsley or chives.

Preparation Tip:

To this fine, light radish-potato salad with shrimp, fits best garlic, or herb baguette. Let the dried herbs steep in the salad dressing for about 10 minutes. Chopped fresh and frozen herbs are mixed with the other salad ingredients.

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