Autumn Shrimp & Creamer Potato Salad with Pumpkin-Dijon Dressing

Ingredients

• 1 pound Cooked Cocktail Shrimp, peeled, deveined, tails removed
• 1 1/2 pounds Little Potato Company creamer potatoes, halved
• 1 cup diced celery (about 2 large stalks)
• 1 cup diced tart apple (such as Granny Smith, about 1 medium)
• 1/2 cup thinly sliced red onion
• 1/3 cup canned pumpkin purée (not pie filling)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard
• 1 tablespoon honey
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional)

Steps

1. Place halved creamer potatoes in a medium saucepan and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer. Cook 10-12 minutes, until just fork-tender. Drain and spread on a baking sheet to cool quickly, 5 minutes.
2. While potatoes cool, in a small bowl whisk together pumpkin purée, olive oil, apple cider vinegar, Dijon mustard, honey, remaining 1/4 teaspoon salt, and black pepper until smooth and creamy.
3. In a large bowl, combine cooled potatoes, shrimp, celery, apple, and red onion.
4. Drizzle the pumpkin-Dijon dressing over the salad and toss gently until everything is evenly coated.
5. Taste and adjust seasoning. Sprinkle with parsley if using.
6. Serve chilled or at room temperature. To enjoy warm, microwave individual portions on medium power for 30-40 seconds, just until shrimp are heated through (internal temp 145°F).