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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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
Directions
Step 1
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.
Step 2
Drain the potatoes and allow them to cool slightly. Cut them into bite-sized pieces and place them in a large mixing bowl.
Step 3
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.
Step 4
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.
Step 5
In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and black pepper to make the dressing.
Step 6
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.
Step 7
Add the cooked shrimp to the salad and gently fold them in. Taste and adjust seasoning if needed.
Step 8
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
| Serving size | (1607.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3014.3 |
| Total Fat 208.0g | 0% |
| Saturated Fat 21.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1121.1mg | 0% |
| Sodium 4108.3mg | 0% |
| Total Carbohydrate 181.3g | 0% |
| Dietary Fiber 12.7g | 0% |
| Total Sugars 9.3g | |
| Protein 124.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 346.0mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 4475.1mg | 0% |
Source of Calories