Potato and Corn Salad With Vegan Shrimp.

So, as I’ve mentioned now quite often, we have a bunch of potatoes skulking about the house.  Fortunately, other members of my CSA, Great Country Farms, have been generous with their recipe suggestions, and I took one of them to heart tonight!

Along with our potatoes, we’ve also had plenty of fresh corn as of late thanks to our weekly veggie boxes, so this Food Network recipe was no trouble at all to put together.  Since I’m training for a triathlon and this week is a ramp-up week, I’m hungry all the time, so I decided to add a little protein to the mix by way of some Sophie’s Kichen vegan shrimp.  As a Gulf Coast native, I figure shrimp (or, these days, its vegan counterpart) goes with anything!

And so I got started preparing the veggies – though I deviated from the recipe a little and boiled both the corn and the potatoes in the same pot at the same time instead of sautéing the corn separately.  As they cooked, I heated up a pan full of vegan shrimp, which were warm and toasty by the time the potatoes were soft and the kernels of corn were ready to be cut off the cob!

In a large bowl I shaved the ears of corn clean and then added the drained diced potatoes to the mix.  Then I put the shrimp on top and sliced a scallion, and finally tossed everything in the dressing.  Instead of using buttermilk, I used almond milk, and for the first time I tried out Just Mayo, which I liked quite a lot!  I also used white balsamic vinegar for the vinegar, because we had it lying around so why not. :)

The result?  Majesty!  We loved this salad so very much, and the shrimp did indeed make a wonderful addition to the mix.  It was fresh yet filling; healthy yet hearty.  And the dressing was just great!  I was worried that the almond milk would render it too watery, but it maintained a very nice consistency within the salad and coated the ingredients just beautifully.

We were both so pleased with this salad – I’ll definitely make this recipe again!  And heaven knows we’ll have plenty of potatoes to practice on in the next little while.  (Speaking of, if you have suggestions for what we should do with our dozens of pounds of potatoes, please speak up in the comments!  I’d love to hear from you.)

:)