This easy recipe for shrimp and baby potato salad is an light, easy and elegant lunch, brunch or supper! And Whole 30 compliant as well. So grab some baby potatoes and some shrimp and get ready for your new favorite shrimp salad!
Ah, this easy and elegant shrimp and baby potato salad! Shrimp is constantly on the menu at our house.
Besides the fact that they are Delicious and Nutritious, I’ve psychoanalyzed the reasons why they show up on my menu as much as they do and here’s what I’ve come up with.
Here’s what makes shrimp so easy to cook!
Shrimp are quick and easy and versatile and they aren’t as fickle and unreliable as other fish. They won’t fall apart on you, they won’t stick to the pan, you can pretty much tell when they are done but not OVERdone. So very important.
But I think one of the main reasons I love them so is a sentimental one. My romantic Southern husband grew up in Georgia, and if you ever catch him on a day when he is a little tired his adorable Southern accent comes through loud and clear.
His grandfather was a shrimper, and I have heard stories that sound like they are straight out of THE PRINCE OF TIDES (the happy parts!) about when he was a kid on his granddad’s boat, and the many different shrimp dinners his granny would make from the day’s catch.
This easy recipe for shrimp and baby potato salad is an light, easy and elegant lunch, brunch or supper! And Whole 30 compliant as well. I just get this great picture of a little tan barefoot trouble-maker with the same grin he has today, tracking sand into the house and eating a shrimp supper that his granddad brought home and his granny cooked up. And so maybe that is one of the other reasons shrimp shows up on my menu so often.
This particular recipe was inspired by one of the many “community cookbooks” my father-in-law was always giving me when we came to visit. He was an enthusiastic cook, heavy on the hot sauce, and he had a whole collection of those comb-bound cookbooks that church groups are famous for — the ones where everyone contributes a recipe.
All of them were packed with variations on recipes for grits and okra and crayfish (man, do I wish we had good crayfish up here in Yankee territory)….and shrimp, in every possible configuration.
This recipe is a great one to put together when you want something easy and elegant that will be ready in two shakes. Shrimp!
PrintShrimp and Baby Potato Salad
This easy recipe for shrimp and baby potato salad is an light, easy and elegant lunch, brunch or supper! And Whole 30 compliant as well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 cups baby red or white potatoes
- 1 pound shrimp, peeled
- 3 boiled eggs, chopped
- 2 ribs of celery, chopped
- 1–2 tablespoons relish
- 1 tablespoon mustard
- ¼ cup mayonnaise
Instructions
- Cover potatoes with water in a medium pot and bring to a boil. Simmer until tender, about 10-15 minutes. Scoop out and put in an ice bath to cool them down.
- Put shrimp in the hot potato water, bring to a simmer and cook until just pink, about 3 minutes.
- Cut the potatoes in quarters or halves, and the shrimp into bite sized pieces. Put in a bowl with all remaining ingredients and toss. Add salt and fresh ground pepper to taste.
- Can be made 6-8 hours ahead and chilled before serving.
Karen (Back Road Journal) says
Thanks for sharing this recipe…I’m like you and love shrimp any and all ways.
Kathy @ Beyond the Chicken Coop says
This makes a beautiful, elegant lunch!
Mary Ann | The Beach House Kitchen says
Two of my favorites combined into one delicious dish Kate! Sounds so easy and right up my alley.
Amanda says
This is such a unique and delicious looking salad. I’ve never had potatoes and shrimp together like this before. I want to stick this on a bed of lettuce and eat up!
Kate says
Potatoes and shrimp are one of my favorite combos – you have to try it! :)
Gayle @ Pumpkin 'N Spice says
This salad really does look elegant and oh so fancy, but I love how easy it is to make! And I’m especially love the shrimp in here, too. This is my kind of potato salad!
Kate says
Thanks Gayle! This salad is in heavy rotation at our house these days!