4 medium sized red potatoes, cut into 3/4 inch pieces
1 tbsp plus 2 tsp Dijon mustard
1 tbsp white wine vinegar
1/3-cup olive oil
4 green onions, chopped
1 tbsp minced fresh dill
Salt and freshly ground pepper
4 pickling cucumbers (Kirby) halved lengthwise and sliced crosswise
1/2 lb small cooked and peeled small shrimp

Procedures :
Cook potatoes in medium pot of boiling water until just tender, about 15 minutes. Drain well, place in large bowl. Combine mustard and vinegar in small bowl. Gradually whisk in oil. Add half of dressing to potatoes. Mix in green onions and dill; season with salt and pepper. Cool completely. Add cucumbers, shrimp, and remaining dressing and toss to coat. Adjust seasoning to taste.
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Category : Salad

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