Add the vinegar, mustard, shallots, salt and pepper to a blender or food processor. Blend, slowly pouring in the remaining 2 tablespoons olive oil until smooth.
Cut cooled potatoes into bite-size pieces and add to a large salad bowl along with the green beans, tomatoes and parsley (or basil), drained shrimp and salad greens. Add salad dressing and toss lightly. Add additional salt and ground pepper if desired.
Recipe Notes
Nutrition Facts
Provencal Potato & Shrimp Salad
Amount Per Serving
Calories 234
* Percent Daily Values are based on a 2000 calorie diet.