Shirley's Shrimp Potato Salad

Elevate your next gathering with *Shirley's Shrimp Potato Salad*, a creamy and crowd-pleasing twist on the classic potato salad. Featuring tender baby red potatoes paired with succulent pan-seared shrimp, this recipe is a perfect harmony of textures and fresh flavors. Crunchy celery, tangy dill pickles, and a zing of red onion add vibrant contrast, while the homemade dressing, infused with Dijon mustard, lemon juice, and smoked paprika, ties everything together. Garnished with fresh dill for an herby finish, this chilled potato salad is ideal as a refreshing side dish or a light main course. Ready in under an hour and designed to impress, *Shirley’s Shrimp Potato Salad* is both easy to prepare and bursting with flavor—perfect for summer cookouts, potlucks, or a casual weeknight dinner.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds baby red potatoes
• 1 pound raw shrimp, peeled and deveined
• 1 cup celery, finely chopped
• 0.5 cup red onion, finely diced
• 0.5 cup dill pickles, chopped
• 0.75 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 2 tablespoons fresh dill, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil

Directions

Step 1

Wash the baby red potatoes thoroughly and cut them into bite-sized pieces, leaving the skin on for texture.

Step 2

Place the potatoes in a large pot of salted water and bring to a boil. Cook for about 12-15 minutes, or until fork-tender. Drain and set aside to cool slightly.

Step 3

Meanwhile, toss the raw shrimp with olive oil and a pinch of salt and black pepper. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side, or until pink and opaque. Remove from the skillet and set aside to cool.

Step 4

In a large mixing bowl, combine the cooked potatoes, cooked shrimp, celery, red onion, and dill pickles.

Step 5

In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, fresh dill, smoked paprika, salt, and black pepper to make the dressing.

Step 6

Pour the dressing over the potato and shrimp mixture and gently toss until everything is evenly coated.

Step 7

Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Step 8

Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld together.

Step 9

Serve chilled or at room temperature as a side dish or light main course. Enjoy!

Nutrition Facts

Serving size	(1968.4g)

Amount per serving	% Daily Value*
Calories	2652.7

Total Fat 152.7g	0%
Saturated Fat 14.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1033.8mg	0%
Sodium 5634.4mg	0%
Total Carbohydrate 199.3g	0%
Dietary Fiber 25.8g	0%
Total Sugars 19.4g
Protein 129.5g	0%

Vitamin D 0IU	0%
Calcium 518.9mg	0%
Iron 9.8mg	0%
Potassium 6017.7mg	0%

*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.

Source of Calories

Fat: 51.1%

Protein: 19.3%

Carbs: 29.6%