• Before starting, wash and dry all produce.
• Remove any brown spots from potatoes, then cut into 1-inch pieces.
• Trim, then halve green beans. 
• To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. 
• Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
• To the pot with potatoes, add green beans in the last 3-4 min of cooking. Continue cooking until potatoes are fork-tender and beans are tender-crisp. 
• Drain potatoes and green beans, then transfer to a large bowl.

• Meanwhile, zest then juice half the lemon (use whole lemon for 4 servings).
• Peel, then mince or grate garlic.
• Finely chop half the pickles. Roughly chop remaining pickles.
•  Using a strainer, drain and rinse shrimp. Pat dry with paper towels.

• To a small bowl, combine horseradish, half the mayo, half the mustard, finely chopped pickles and 1/4 tsp (1/2 tsp) garlic. 
• Season with salt and pepper, then stir to combine. 

• Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**

• Meanwhile, to the bowl with potatoes and green beans, add lemon zest, 1/2 tbsp (1 tbsp) lemon juice, remaining mayo, remaining mustard, remaining garlic and roughly chopped pickles.
• Season with salt and pepper, then stir to combine. (TIP: Add 1/4 tsp [1/2 tsp] sugar if you like.)

• Divide potato salad and shrimp between plates.
• Dollop horseradish remoulade over shrimp.

If you've opted for shrimp, using a strainer, drain and rinse shrimp. Pat dry with paper towels.

Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**