Easy and Tasty Shrimp Potato Salad With Lemon Dressing

This potato and shrimp salad is bound to draw attention, even when it’s sitting among louder, flashier plates. Tender chunks of potato meet juicy prawns, softened onion, fresh parsley, and a bright splash of lemon, all tied together with good olive oil. It’s simple, unfussy, and incredibly satisfying, and great as a light main, a generous side, or a summer table staple that works just as well chilled.

What Is Potato and Shrimp Salad?

Potato and shrimp salad is a Mediterranean-style dish that pairs boiled potatoes with sautéed prawns, olive oil, aromatics, and citrus. Variations of this salad are common across coastal Italy, where seafood and potatoes often share the same plate. Unlike creamy potato salads, this version relies on olive oil, lemon juice, and herbs for flavor rather than mayonnaise.

Pro Tips for the Best Potato and Shrimp Salad

• Choose waxy or all-purpose potatoes, so they hold their shape after boiling and mixing.
• Let the prawns cool slightly before combining them with the potatoes to avoid making the salad soggy.
• Slice the onion thinly for a gentle crunch without overpowering the other flavors.
• Add the lemon juice right before serving to keep the salad fresh and vibrant.

Frequently Asked Questions

Can I Use Frozen Prawns for This Recipe?

Yes, frozen prawns work very well as long as they are fully thawed and patted dry before cooking. Excess water can dilute the flavors and affect the final texture of the salad. Make sure to cook them quickly over medium heat so they stay juicy.

Is This Salad Served Warm or Cold?

Potato and shrimp salad is typically served chilled or at room temperature. Cooling it slightly makes it more refreshing, especially in warmer weather. That said, it can also be enjoyed lukewarm shortly after assembling. The key is avoiding extreme temperatures that dull the flavors.

Can I Freeze Potato and Shrimp Salad?

Freezing is not ideal for this salad, as both potatoes and prawns tend to lose their texture once thawed. Potatoes can become grainy, while prawns may turn rubbery. If needed, freeze only the cooked prawns separately for future use.

How to Store Potato and Shrimp Salad

This dish can be stored in the fridge for up to 2 days. Keep it well covered to prevent the potatoes from drying out or absorbing fridge odors. Before serving again, refresh it with a drizzle of olive oil or lemon juice. Avoid storing it with lemon juice already mixed in for too long, as it can overpower the dish.

How to Make Potato and Shrimp Salad

Step 1

Step 1

Place the unpeeled potatoes in a large pot, cover with water, and boil for 25 minutes, until they are tender when pierced with a fork. Drain and allow them to cool slightly.

Place the unpeeled potatoes in a large pot, cover with water, and boil for 25 minutes, until they are tender when pierced with a fork. Drain and allow them to cool slightly.

Step 2

Step 2

Once cool enough to handle, peel the potatoes and cut them into bite-sized pieces. Transfer them to a bowl and set aside.

Once cool enough to handle, peel the potatoes and cut them into bite-sized pieces. Transfer them to a bowl and set aside.

Step 3

Step 3

Heat a drizzle of extra virgin olive oil in a pan over medium heat. Add the garlic and prawns, cooking for a few minutes until the prawns turn pink and opaque.

Heat a drizzle of extra virgin olive oil in a pan over medium heat. Add the garlic and prawns, cooking for a few minutes until the prawns turn pink and opaque.

Step 4

Step 4

Remove the garlic, pour in the white wine, and let it evaporate briefly. Sprinkle with chopped parsley, then remove from the heat and let the prawns cool.

Remove the garlic, pour in the white wine, and let it evaporate briefly. Sprinkle with chopped parsley, then remove from the heat and let the prawns cool.

Step 5

Step 5

Add the cooled prawns to the bowl with the potatoes, followed by the sliced onion and a pinch of salt. Gently mix everything, making sure the potatoes stay intact, and refrigerate for 30 minutes.

Add the cooled prawns to the bowl with the potatoes, followed by the sliced onion and a pinch of salt. Gently mix everything, making sure the potatoes stay intact, and refrigerate for 30 minutes.

Step 6

Step 6

Transfer the salad to a serving dish, squeeze fresh lemon juice over the top, and enjoy every bite.

Transfer the salad to a serving dish, squeeze fresh lemon juice over the top, and enjoy every bite.