Shrimp Potato Salad
Elevate your summer gatherings with this refreshing and flavorful Shrimp Potato Salad—a perfect fusion of creamy comfort and coastal flair. Featuring tender, buttery potatoes and succulent, garlic-infused shrimp, this salad is complemented by crisp celery, zesty red onion, and a luscious dressing of mayonnaise, Dijon mustard, and freshly squeezed lemon juice. The vibrant addition of parsley ties it all together, while a chill in the fridge allows the bold, savory flavors to marry beautifully. Ready in under an hour, this crowd-pleasing potato salad is ideal as a light lunch, picnic side, or barbecue staple. For the ultimate seafood-inspired twist on a classic, serve it cold and watch it disappear!
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Recipe Information
Ingredients
- 4 pieces medium-sized potatoes
- 1 pound large shrimp, peeled and deveined
- 2 stalks celery, finely chopped
- 1 small red onion, finely diced
- 2 tablespoons parsley, chopped
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel the potatoes and chop them into bite-sized cubes. Place them in a pot of salted water and bring to a boil. Cook for 12-15 minutes or until the potatoes are fork-tender. Drain and set aside to cool.
While the potatoes are cooking, prepare the shrimp. Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute or until fragrant.
Add the shrimp to the skillet, season with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper, and cook for 3-4 minutes per side or until pink and fully cooked. Remove from heat and set aside to cool.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and the remaining salt and pepper to make the dressing.
Add the cooled potatoes, cooked shrimp, celery, red onion, and chopped parsley to the bowl with the dressing. Toss gently to combine, ensuring all ingredients are well-coated.
Cover the bowl with plastic wrap and chill the salad in the refrigerator for at least 1 hour to allow the flavors to meld.
Before serving, give the salad a final stir and garnish with additional parsley if desired. Serve cold and enjoy!
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 1126 mg | 49% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 3.2 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1314 mg | 28% | |
*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.
