Potato And Shrimp Salad With Green Goddess Dressing

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Los Angeles Times


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1 1/2 pounds fingerling potatoes

1 teaspoon salt

2 teaspoons tarragon vinegar

1/2 cup white wine

2 cups water

1/3 cup loosely packed trimmings from the dressing (equal parts green onions, tarragon and parsley)

1 pound shell-on shrimp

1/2 pound cherry or grape tomatoes, cut in half lengthwise

2 teaspoons snipped chives

4 anchovy fillets, chopped

2 green onions, green parts only, finely chopped

1 1/2 tablespoons chopped parsley

2 tablespoons chopped tarragon

2 tablespoons tarragon vinegar

2 tablespoons minced chives

1 1/2 cups mayonnaise

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