Shrimp and Potato Salad
Elevate your picnic or weeknight dinner with this flavorful Shrimp and Potato Salad, a refreshing twist on the classic potato salad. Featuring tender baby potatoes, perfectly seasoned and pan-seared shrimp, and a creamy dressing with zesty Dijon mustard, lemon juice, and fresh dill, this recipe is bursting with vibrant flavors. The addition of crunchy celery and red onion adds texture, while the paprika-seasoned shrimp lend a smoky, savory flair. Ready in just 35 minutes, this easy-to-make salad is served chilled, making it perfect for warm-weather gatherings or as a light, satisfying meal. Whether you're searching for a summer side dish or a stand-alone main, this seafood potato salad is guaranteed to impress!
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Recipe Information
Ingredients
- 1 pound Baby potatoes
- 1 pound Raw shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 0.25 cup Red onion, finely diced
- 0.5 cup Celery, finely diced
- 2 tablespoons Fresh dill, chopped
- 1 tablespoon Lemon juice
- 1 clove Garlic, minced
- 8 cups Water
Instructions
Wash the baby potatoes and place them in a large pot. Add 8 cups of water and 1 teaspoon of salt. Bring to a boil and cook until the potatoes are fork-tender, about 10-12 minutes.
While the potatoes are cooking, toss the shrimp with 1 tablespoon of olive oil, paprika, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
Heat a skillet over medium heat and cook the shrimp for 2-3 minutes on each side, or until they are pink and cooked through. Remove from heat and set aside to cool.
Once the potatoes are done, drain them and allow them to cool to room temperature. Cut them into halves or quarters, depending on their size.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, minced garlic, and 1 tablespoon of olive oil. Whisk until smooth.
Add the diced red onion, celery, and dill to the dressing and stir to combine.
Gently fold in the potatoes and shrimp, ensuring they are evenly coated with the dressing.
Taste and adjust seasoning with additional salt or pepper if needed.
Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Serve cold and garnish with extra dill if desired. Enjoy!
Nutrition Facts
Calories |
1737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.3 g | 117% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 3668 mg | 159% | |
| Total Carbohydrate | 116.7 g | 42% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 8.0 g | ||
| Protein | 120.3 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3612 mg | 77% | |
*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.
