Saucy Shrimp and Potato Salad Rsc
Elevate your next picnic or dinner spread with this Saucy Shrimp and Potato Salad RSC, a mouthwatering blend of tender baby potatoes, juicy shrimp, and a tangy homemade dressing. This unique take on classic potato salad features paprika-spiced shrimp cooked to perfection and drizzled with fresh lemon juice, adding a splash of zesty brightness. A creamy base of mayonnaise, Dijon mustard, and apple cider vinegar is infused with aromatics like celery, red onion, and fresh dill, creating a flavor-packed dish that’s both comforting and elegant. Simple to prepare in under an hour and perfect for serving chilled or at room temperature, this shrimp and potato salad is a show-stopping side or light main course ideal for warm-weather gatherings. Keywords: shrimp and potato salad, creamy potato salad with shrimp, summer salad recipes, easy picnic side dishes, seafood salad ideas.
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Recipe Information
Ingredients
- 1.5 lbs baby potatoes
- 1 tsp salt
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp paprika
- 2 tbsp lemon juice
- 1 cup mayonnaise
- 2 tsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 stalks celery, diced
- 0.25 cup red onion, finely chopped
- 2 tbsp fresh dill, chopped
- 0.5 tsp black pepper
Instructions
Place the baby potatoes in a large pot and cover them with water. Add 1 teaspoon of salt. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
Drain the potatoes and allow them to cool slightly. Cut them into bite-sized pieces and place them in a large mixing bowl.
In the meantime, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the shrimp to the skillet along with 1 teaspoon of paprika and cook for 2-3 minutes on each side, or until pink and opaque. Drizzle the shrimp with 2 tablespoons of lemon juice and toss to coat. Remove the shrimp from the skillet and set aside to cool slightly.
In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and black pepper to make the dressing.
Add the diced celery, red onion, and chopped dill to the bowl with the potatoes. Pour the dressing over the top and toss gently to combine.
Add the cooked shrimp to the salad and gently fold them in. Taste and adjust seasoning if needed.
Cover and chill the salad in the refrigerator for at least 20 minutes to let the flavors meld. Serve cold or at room temperature.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 2.4 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1139 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
