Shrimp Potato Salad Recipe

This shrimp potato salad is recipe is filling enough for a small lunch, or makes a delicious side dish.


10 large potatoes, washed, peeled and cut into 1-inch cubes
2 celery ribs, minced fine
1/2 green pepper, minced fine
4-5 dill pickles, chopped fine
1 (6 ounce) can shrimp, well drained and rinsed
4 hard boiled eggs, yolks separated, whites peeled and chopped
2 cups mayonnaise
1/2 teaspoon dry mustard powder
salt and fresh ground pepper
*Optional, whole shrimps for garnish

(Serves 12)


Place cut potatoes in a medium saucepan and cover with water.

Set sauce pan over medium-high heat and bring to a boil. Cook potatoes, uncovered, until tender but still firm, about 8-12 minutes. Don't overcook as they will be mushy.

Drain, rinse under cold water to stop the cooking process and drain again, then place cooked potatoes in a large bowl and set aside to cool.

Once potatoes are cool, add celery, green pepper and dill pickles to the potatoes. Gently combine.

Using clean hands, flake shrimp between your fingers.

Add shrimp and egg whites to the potatoes. Gently combine.

In a separate bowl, combine the egg yolks, mayonnaise and mustard powder. Whisk until well combined.

Season with salt and pepper. Taste and adjust seasoning, if necessary.

Pour dressing over potato mixture and gently mix to combine.

Transfer potato salad to a serving bowl and sprinkle with paprika.

Refrigerate potato salad until ready to serve.

Garnish with whole shrimps if desired.