Shrimp and Potato Salad

Bon Appétit | May 2011

Milan Restaurant Osteria La Risacca

Tai Missoni got this recipe from the Milan restaurant Osteria La Risacca when he asked the owner what he ate at lunch. Adding white wine to the boiled potatoes keeps them moist.

Yield: Makes 10 servings

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

Place sliced onion in a strainer and rinse under cold water for 20 seconds; drain. transfer onion to a large bowl; add vinegar and toss to coat. Set aside.

Meanwhile, boil potatoes in a medium pot of lightly salted water until tender, about 45 minutes. Drain. Let cool slightly. Using a kitchen towel, rub skins off potatoes. Cut potatoes into 3/4" pieces and transfer to a medium bowl; drizzle wine over. Season with salt and pepper and gently toss to combine; set aside.

Add shrimp, tomatoes, and oil to bowl with onions. Season with salt and pepper and toss gently to incorporate. Let sit for 5 minutes until flavors meld. Add basil, toss gently, and serve.