Shrimp Potato Salad is a simple and tasty recipe, ideal to bring to the table as a main dish or a side dish for a family lunch or a convivial dinner with friends.
Easy to make, to prepare it you just need to shell the prawns, sear them briefly in a non-stick pan with a drizzle of extra virgin olive oil and then transfer them to a large salad bowl with the potatoes, previously boiled in cold water and cut into cubes. All flavored with the juice and grated zest of a lemon and a sprig of chopped parsley, then seasoned with a drizzle of raw oil: for a light and aromatic dish, to be arranged in small individual bowls and then served, warm or cold, even at the beginning of the meal.
What is Shrimp Potato Salad?
Potato shrimp salad traces its roots to coastal Europe, particularly in Mediterranean and Scandinavian cuisines, where seafood and hearty vegetables often share the plate. The idea of combining chilled shrimp with boiled potatoes, herbs, and a creamy or vinaigrette dressing was born out of both necessity and abundance—shrimp from the sea, potatoes from the earth.
When this dish landed in the U.S., it adapted quickly, especially in regions with strong seafood traditions like New England and the Gulf Coast. By the mid-20th century, it started appearing in American cookbooks and family gatherings, often alongside deviled eggs and jello molds. The American twist included mayonnaise-based dressings and the occasional punch of Old Bay or mustard.
Pro Tips for The Best Shrimp Potato Salad
- Fresh or high-quality frozen shrimp (peeled and deveined) give the best texture and flavor.
- Dress the potatoes while still warm so they absorb more flavor from the vinaigrette or dressing.
- Let the salad rest in the fridge for at least 30 minutes to marry the flavors.
What Are The Best Potatoes to Use For This Salad?
Use red or Yukon Gold potatoes—they hold their shape and soak up dressing beautifully.
Should I Boil Potatoes Before Shrimp?
Yes, boil the potatoes before cooking the shrimp. Potatoes take longer to cook and need time to cool slightly before mixing with delicate ingredients like shrimp. Doing them first also lets you season them while warm—crucial for flavor. Once they're drained and resting, you can quickly cook the shrimp without everything turning to mush.
What Else Can I Add to This Shrimp Potato Salad?
To jazz up your shrimp and potato salad, try adding crisp celery for crunch, halved cherry tomatoes for sweetness, or thinly sliced red onions for a bite. A handful of capers or olives can bring briny depth, while hard-boiled eggs or avocado lend extra richness. Just keep the balance—let the shrimp and potatoes stay center stage.
What is a Good Dressing for Shrimp Potato Salad?
A mix of mayo and Greek yogurt or sour cream gives it body, while a splash of lemon juice or white wine vinegar brightens the flavor. Add Dijon mustard for depth, a pinch of salt, cracked pepper, and fresh herbs like dill or parsley to tie it all together.
Can I Make It Ahead of Time?
Yes, shrimp potato salad is ideal for making ahead. Preparing it a few hours—or even a day—in advance lets the flavors meld beautifully. Just store it in the fridge in an airtight container and give it a gentle stir before serving. If it looks a bit dry, a quick drizzle of olive oil or a spoonful of dressing perks it right up.
Does It Freeze Well?
Unfortunately, shrimp potato salad doesn’t freeze well. The potatoes can turn grainy, the shrimp rubbery, and the creamy dressing tends to separate once thawed. For the best texture and taste, enjoy it fresh or within a couple days from the fridge—this is a salad that shines in the short term.
How to Store Any Leftovers
To store leftover shrimp potato salad, place it in an airtight container and refrigerate it promptly—ideally within two hours of serving. Keep it chilled at or below 40°F, and aim to eat it within 2 to 3 days. Always use a clean spoon to avoid contamination, and if it smells off or looks watery, it's time to let it go.
Ingredients
How to Make Shrimp Potato Salad
Collect the potatoes in a saucepan, cover with cold water and let them cook for half an hour from when they start to boil; then drain and peel them while still hot.
Collect the potatoes in a saucepan, cover with cold water and let them cook for half an hour from when they start to boil; then drain and peel them while still hot.
Clean the shrimp: remove the head and the shell.
Clean the shrimp: remove the head and the shell.
Using a toothpick, remove the dark filament of the intestine.
Using a toothpick, remove the dark filament of the intestine.
Place the prawns in a non-stick pan with a drizzle of extra virgin olive oil and blanch them for 3-4 minutes.
Place the prawns in a non-stick pan with a drizzle of extra virgin olive oil and blanch them for 3-4 minutes.
Cut the potatoes into cubes and transfer them to a large bowl.
Cut the potatoes into cubes and transfer them to a large bowl.
Add the seared prawns.
Add the seared prawns.
Flavor with grated lemon zest and juice.
Flavor with grated lemon zest and juice.
Add salt to taste.
Add salt to taste.
Finish with a tuft of chopped parsley and a drizzle of extra virgin olive oil and mix carefully to blend the flavors.
Finish with a tuft of chopped parsley and a drizzle of extra virgin olive oil and mix carefully to blend the flavors.
Enjoy!
Enjoy!
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