Shrimp Salad With Sugar Snap Peas
|Small new potatoes||1 1⁄4 Pound, cut into 3/4 inch cubes but not peeled (10 In Number)|
|Medium shrimp||1 Pound, shelled and deveined|
|Frozen sugar snap peas||8 Ounce, thawed and drained (1 Package)|
|Sweet red pepper||1 Medium, cored, seeded, and cut into 1/2 inch squares|
|Celery stalks||2 Medium, diced|
|Reduced fat sour cream/1/4 cup mayonnaise mixed with 1/4 cup plain low-fat yogurt||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs) (Freshly Squeezed Preferred)|
|Snipped fresh dill/1/2 teaspoon dill weed||2 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Hot pepper sauce||8 Drop|
ln a large saucepan of boiling water, cook the potatoes, uncovered, over moderate heat for 10 minutes.
Add the shrimp, peas, and pepper, and cook, uncovered, 3 minutes more.
Drain well in a colander.
Place the celery on top.
For the dressing: Combine the sour cream, lemon juice, dill, mustard, salt, and red pepper sauce in a large serving bowl.
Add the drained potato-shrimp mixture and toss well to mix.