Name: Shrimp and Baby Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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

Shrimp and Baby Potato Salad

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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.

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

Ingredients

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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

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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.

Find it online: https://www.framedcooks.com/shrimp-and-baby-potato-salad/