Craving a dish that'll make your taste buds dance and your guests beg for seconds? Look no further than this irresistible Shrimp and Potato Salad! Imagine a perfect blend of succulent, tender shrimp, creamy potatoes, and a zesty dressing that will transport you to coastal culinary heaven. Whether you're planning a summer picnic, a quick lunch, or a delightful side dish, this recipe is about to become your new obsession – so get ready to elevate your cooking game!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 cups boiled potatoes, diced
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- Fill a large pot with water and bring to a rolling boil. Add a pinch of salt to the water.
- Carefully add the raw shrimp to the boiling water. Cook for 2-3 minutes until they turn pink and opaque, indicating they are fully cooked.
- Using a slotted spoon, immediately transfer the shrimp to an ice bath to stop the cooking process and preserve their tender texture. Let them cool for 3-4 minutes.
- Drain the shrimp and pat them dry with paper towels. Chop the shrimp into bite-sized pieces and set aside.
- In a separate pot, boil diced potatoes in salted water for 10-12 minutes until tender but not mushy. Drain and let cool to room temperature.
- In a large mixing bowl, combine mayonnaise, Dijon mustard, chopped green onions, salt, and pepper. Whisk until smooth and well combined.
- Add the cooled shrimp and potatoes to the dressing. Gently fold the ingredients together, ensuring even coating.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld together.
- Before serving, taste and adjust seasoning if needed. Garnish with additional chopped green onions if desired.
Tips
- Shrimp Cooking Hack: Watch your shrimp closely when boiling. They're done as soon as they turn pink and opaque – overcooking will make them tough and rubbery.
- Ice Bath Magic: The ice bath is crucial! It stops the cooking process immediately and keeps your shrimp perfectly tender and juicy.
- Potato Precision: Aim for potatoes that are tender but still hold their shape. Overcooking will turn them mushy and ruin the salad's texture.
- Flavor Intensifier: Let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to mingle and develop a more complex taste.
- Customization Tip: Feel free to add extras like diced celery for crunch, or a sprinkle of fresh dill for an extra flavor dimension.
- Make-Ahead Friendly: This salad actually tastes better the next day, making it perfect for meal prep or potlucks!
Nutrition Facts
Calories: 371kcal
Carbohydrates: 16g
Protein: 25g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 150mg
