Shrimp and Baby Potato Salad

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


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.


  • 2 cups baby red or white potatoes
  • 1 pound shrimp, peeled
  • 3 boiled eggs, chopped
  • 2 ribs of celery, chopped
  • 12 tablespoons relish
  • 1 tablespoon mustard
  • ΒΌ cup mayonnaise


  1. 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.
  2. Put shrimp in the hot potato water, bring to a simmer and cook until just pink, about 3 minutes.
  3. 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.
  4. Can be made 6-8 hours ahead and chilled before serving.