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Ingredients

• 3   medium potatoes, sliced
• 1/4 cup  light mayonnaise dressing or salad dressing
• 1/4 cup  buttermilk or plain low-fat yogurt
• 2   green onions, sliced
• 2 tablespoons  snipped fresh parsley
• 1 teaspoon  snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
• 1 clove  garlic, minced
• 2 tablespoons  vinegar
• 1/2 teaspoon  salt
• 1 pound  fresh or frozen shrimp in shells
•   Lettuce leaves
• 8   cherry tomatoes (optional)
• 4 cups  water

Description

Serve This Low-fat Shrimp And Potato Salad As A Refreshing Summer Lunch Or Light Dinner. For An Attractive Presentation, Leave The Tails On The Shrimp.

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