Little potatoes are a delicious addition to any summer salad. This grilled salad is full of delicious flavors and drizzled with a tangy citrus dressing.

15 mins
25 mins


  • wooden skewers
  • large saucepan



  • 1.5 lb little potatoes
  • 1 lb raw shrimp, peeled and deveined
  • 3 tsp olive oil, divided
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 cups baby spinach leaves
  • 1/4 cup cilantro, minced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup cucumber, diced


  • 1/4 cup fresh orange juice
  • 1 1/2 Tbsp fresh lemon juice
  • 1 Tbsp olive oil
  • 1 1/2 tsp agave nectar
  • 1/4 tsp salt
  • 1/4 tsp ground pepper


  • Step 1

    Place four wooden skewers in warm water for 30 minutes.

  • Step 2

    Place the Creamer potatoes in a large saucepan, cover with cold water and set over high heat. Bring to a boil and cook until the potatoes are just tender when pierced with a fork, 12 to 15 minutes.

  • Step 3

    Drain the potatoes. Once cool enough to handle, cut the potatoes in half lengthwise and toss in a bowl with two teaspoons olive oil, 1/4 teaspoon salt and 1/4 pepper.

  • Step 4

    Preheat the grill to medium-high heat. Lightly coat the grates with oil.

  • Step 5

    In a separate bowl, toss the shrimp with one teaspoon olive oil, 1/8 teaspoon salt and 1/8 teaspoon pepper.

  • Step 6

    Remove the wooden skewers from the water and thread the shrimp onto the skewers.

  • Step 7

    Grill the shrimp until just cooked through, about two minutes per side. Remove from the skewers.

  • Step 8

    Grill the potatoes until they have golden brown grill marks, about 3 to 4 minutes per side.

  • Step 9

    In a large bowl, combine the spinach, cilantro, shrimp, potatoes, red bell pepper and cucumber. Toss with the dressing. Divide the salad between four plates. Serve.