1 cup diced boiling potatoes (½ inch cubes)
1 cup diced carrots (½ inch cubes)
1 cup frozen peas
1 lb medium shrimp, shelled and deveined
½ cup (or more) good-quality bottled mayonnaise
juice of ½ large lemon
¼ cup capers and/or gherkins
watercress
cherry tomatoes
• In salted water, boil potatoes, carrots, and peas until fork tender. Drain and cool them to room temperature.
• Boil shrimp in salted water for a very short time. Cool to room temperature and dice to the same size as the vegetables. (Reserve a few whole to decorate.)
• In a bowl, add lemon juice to mayonnaise and stir until mixture is smooth. Add potatoes, carrots, peas, capers, and cut-up shrimp, and fold it gently with rubber spatula. Adjust seasoning.
• Serve in salad plates on a bed of watercress and tomatoes. Decorate with reserved shrimp.
Serves six as first course.
A glass of finely perfumed Pouilly Fumé would be delightful. Its high acidity would cut the creaminess of the mayonnaise.