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Shrimp and Potato Salad

Shrimp and Potato Salad Recipe

  • 1 small red onion (about 4 ounces), thinly sliced into rings
  • 5 tablespoons red wine vinegar
  • 1 3/4 pounds unpeeled russet potatoes
  • Kosher salt
  • 1/4 cup dry white wine
  • Freshly ground black pepper
  • 1 pound large shrimp, cooked, peeled, and deveined, cut into 3/4" pieces
  • 3 plum tomatoes (about 2/3 pounds), quartered lengthwise, then crosswise
  • 5 tablespoons extra-virgin olive oil
  • 6 fresh basil leaves, thinly sliced
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