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Dilled Cucumber Salad with Shrimp, Snap Peas and Potatoes
Ingredients
  • subheading: For the potatoes:
  • 1½ pounds blushing belle baby potatoes quartered or halved depending on size.
  • 1 quart water
  • 2 tablespoons kosher salt
  • subheading: For the cucumbers:
  • 3 medium cucumbers peeled, seeded (optional), sliced to ¼" thickness
  • 2 tablespoons kosher salt
  • subheading: For the salad:
  • ½ pound cooked, peeled, deveined shrimp cut into bite-sized pieces
  • 1 small red onion sliced into bite-sized pieces
  • 2 cups chopped sugar snap peas bite-sized pieces
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • subheading: For the dill dressing:
  • ½ cup Greek yogurt
  • ¼ cup mayonnaise
  • 1½ teaspoons lemon zest approximately 1 large lemon
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon granulated sugar
  • 2 tablespoons fresh chopped dill
  • 1 teaspoon dried dill weed optional
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