Ingredients for Shrimp Potato Salad
- 1 1/2 cups mayonnaise
- 1/4 cup prepared mustard
- 1 tablespoon lemon juice
- 2 pounds potatoes, peeled, cooked and cubed
- 1/2 cup chopped red onion
- chopped green onions, to taste/garnish
- 4 hard-cooked eggs, chopped
- 1/4 cup chopped sweet pickle
- 1 cup chopped celery
- 1 1/2 pounds cooked shrimp, peeled and deveined
- salt to taste
- freshly ground black pepper to taste
- paprika for garnish
- chopped fresh parsley, to taste
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How to Make Shrimp Potato Salad
- Boil potatoes until tender, about 15-20 minutes. Drain and let cool slightly.
- In a small bowl, whisk together mayonnaise, Dijon mustard, and lemon juice. Set aside.
- In a large bowl, gently combine the cooled potatoes, cooked shrimp, celery, and red onion. Avoid mashing the potatoes.
- Pour the mayonnaise mixture over the potato and shrimp mixture. Stir gently to combine.
- Stir in the chopped fresh parsley.
- Season with salt and freshly ground black pepper to taste.
- Garnish with a dusting of paprika and serve chilled or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
26g
Fat
22g
Carbs
14g