Shrimp, Eggs, and Potato Salad

6 Reviews
100% would make this recipe again

Potatoes, shrimp, and boiled eggs with a caper-mayonnaise vinaigrette.

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Preparation : 10 min Cooking : 20 min Standing : 30 min
420 calories/serving
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Ingredients

4 potatoes 800 g
2 eggs size large
30 shrimp, medium-large 300 g
2 tbsp capers 20 g
4 tsp chives, fresh 4 g
4 tsp olive oil 20 mL
1/3 cup lemon juice, freshly squeezed 2 lemons
1/4 cup mayonnaise 60 g
1/4 cup lactose-free yogurt 65 g
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 g

Method

  1. Cook the potatoes, unpeeled, in a large pot of boiling salted water until tender, about 20-25 minutes. Drain and let stand 15 minutes or until cool enough to handle.
  2. Meanwhile, prepare the hard-boiled eggs.
  3. In a separate small pot, bring salted water to a boil, then add the shrimp and boil until they are just cooked through and pink, about 2-3 min. With a slotted spoon, transfer the shrimp to a sieve and set aside.
  4. Finely chop the capers and chives, then put them in a salad bowl. Pour in the olive oil, lemon juice, and mayonnaise and yogurt, then mix well.
  5. Peel the potatoes and cut them into 1 cm cubes. Add them to the bowl with the dressing and toss to blend. Let stand 10 minutes. Season to taste with salt and pepper. Add the shrimp and chopped boiled eggs. Serve at room temperature.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (320 g)

Amount

% Daily Value

Calories

420

Fat

21 g

32 %

Saturated 3.8 g
+ Trans 0.1 g

19 %

Cholesterol

250 mg

Sodium

430 mg

18 %

Carbohydrate

37 g

12 %

Fibre

3 g

11 %

Sugars

3 g

Net Carbs

34 g

Protein

22 g

Vitamin A

12 %

Vitamin C

56 %

Calcium

7 %

Iron

22 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Magnesium, Niacin, Potassium, Selenium, Vitamin B12, Vitamin B6, Vitamin C, Vitamin E
Good source of  :
Copper, Folacin, Iron, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin K, Zinc
Source of  :
Calcium, Fibre, Manganese, Omega-3, Omega-6, Vitamin A, Vitamin B2, Vitamin D
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fruits 0
Vegetables 0
Meat and Alternatives 2
Fats 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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6 Reviews (6 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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