Foodservice Recipes
Potato Salad with Grilled Shrimp and Harissa Vinaigrette
INGREDIENTS
6 pounds Wisconsin New Potatoes
4 each yellow onions, cut in half
4 cups roasted red peppers, cut into large dice
4 cups finely chopped red onions
4 pounds large shrimp, shelled and deveined
1 cup chopped mint
2 cups green and black olives
Harissa Vinaigrette:
1/3 cup freshly squeezed lemon
juice
1/4 cup harissa paste
1/2 teaspoon salt
3/4 cup
olive oil
Directions
To make Harissa Vinaigrette, whisk together freshly squeezed lemon
juice, harissa paste and salt. Slowly whisk in
olive oil. Makes 1-1/4 cups.
Simmer potatoes with yellow onions until tender; drain, discard onion. When
just cool enough to handle, cut potatoes in quarters. Toss potatoes, peppers
and red onions with 3/4 cup Harissa Vinaigrette; marinate for a few hours.
Brush shrimp with small amount of Harissa Vinaigrette. Grill over gas or
charcoal grill.
Just before serving, mix in 3/4 cup of the mint. Mound salad in bowl or on
individual serving plates. Top with shrimp. Sprinkle with remaining mint and
drizzle with Harissa Vinaigrette. Garnish with olives.
Makes 24 Servings
