Lemon Potato Salad With Shrimp

• 2 lbs yukon gold potatoes, scrubbed and quartered
• 1 teaspoon salt
• 8 ounces green beans, trimmed
• 1 red onion, sliced thinly
• 1 lb small baby shrimp, cooked
• 1 egg yolk (or 1 T mayonnaise)
• 2 tablespoons Dijon mustard
• 2 teaspoons finely grated lemon zest
• 14 cup lemon juice
• salt and pepper
• 12 cup olive oil
• 13 cup chopped fresh parsley

1. Salad: Place potatoes in large saucepan and add boiling water to barely cover.
2. Add salt and bring to a boil.
3. Reduce heat and cook for 15-20 minutes or until potatoes are tender.
4. Using a slotted spoon and reserving cooking water, quickly transfer potatoes to a colander and rinse under cool water and drain.
5. Set aside.
6. Add beans to cooking water and bring to a boil.
7. Reduce heat to medium and cook for 5 minutes.
8. Drain, rinse under cold water and drain well.
9. Add to potatoes with onions and shrimp.
10. Dressing: in a small bowl, whisk together egg yolk, mustard, lemon zest and juice.
11. Season to taste with salt and pepper.
12. Drizzle oil in a thin stream, whisking to blend.
13. Stir in parsley.
14. Add dressing to potato mixture and toss well.

gold potatoes, salt, green beans, red onion, baby shrimp, egg yolk, mustard, lemon zest, lemon juice, salt, olive oil, parsley

Taken from www.food.com/recipe/lemon-potato-salad-with-shrimp-468023 (may not work)