Shirley's Shrimp Potato Salad

8
Servings
45m
Prep Time
25m
Cook Time
1h 10m
Ready In


"This is a cool and refreshing salad that my mom used to make a lot, and my family has enjoyed for years. I know you will too! It's great at cookouts, picnics, family gatherings, wedding and baby showers, or just at home for the family...From my family to yours, ENJOY!"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (161.8 g)
  • Calories 319.8
  • Total Fat - 20.3 g
  • Saturated Fat - 8.4 g
  • Cholesterol - 23.3 mg
  • Sodium - 626.2 mg
  • Total Carbohydrate - 31.7 g
  • Dietary Fiber - 3.8 g
  • Sugars - 10.6 g
  • Protein - 4.8 g
  • Calcium - 38.1 mg
  • Iron - 2.4 mg
  • Vitamin C - 8.3 mg
  • Thiamin - 0.1 mg

Step 1

Rinse off potatoes to clean, and boil in salted water, until fork inserted goes in easily. Do not over-cook potatoes, or potato salad will be mushy. When potatoes are done drain right away, peel and let cool. Put in refrigerator to chill.

Step 2

When chilled completely, cut them up into medium sized cubes and put in a large bowl. Put back into fridge to keep chilled.

Step 3

Meanwhile, cut up celery, green pepper, carrots and olives into finely minced pieces. Add to potato mixture.

Step 4

Open can of shrimp, and drain well. Rinse off shrimp in the can, and squeeze dry with can cover before removing from can.

Step 5

Flake shrimp well between fingers and add to potato and veggie mixture. (If you just throw the shrimp into the mixture, the flavor doesn't get distributed throughout the salad, so this is an important step).

Step 6

Mix mayonnaise into salad and add salt and pepper, to taste. Refrigerate until ready to eat.

Step 7

When ready to serve, place potato salad on a few leaves of lettuce. Serve with cucumber wedges.

Step 8

Variations: Try adding 1/2 of a large sweet onion, minced finely. Try adding 6 hard boiled eggs, mashed finely. Serve in a large cucumber, sliced lengthwise and seeds removed. Serve in a hollowed out fresh tomato. Serve in a hollowed out green bell pepper.

Tips & Variations


No special items needed.

Related

StansBetterHalf

Nothing tastes better than a potato salad to start off the warmer weather, and this really hit the spot! Made to have with grilled chicken and it was so delicious! I made early in the morning to let it sit and mingle in the fridge. The canned shrimp really heightens the flavor. My family loved it!

review by:
(3 Jun 2019)

Rosie

I made this instead of potato salad for a gathering with my family this weekend. It was so delicious! Everyone raved about it, getting lots of compliments. I will make this many more times when having people over or to bring to a pot luck. I let it sit for about 8 hours to bring out the flavors. The canned shrimp is a must. Don't use the bigger ones or you won't get the same texture and flavor. I added the juice from the can too. That is what made the difference I think. Loved this and so did my family!

review by:
(3 Jul 2018)

ChowDown

I may never look at regular potato salad again after having this one! Extra delicious with the shrimp. What a difference one ingredient makes!

review by:
(12 Aug 2014)

CeeCeeinNH

This salad was extremely delicious and I have made it several times recently. It goes great with any grilled meats and we love it with grilled shrimp too. I will make this for many years to come!

review by:
(28 Jul 2013)

KitchenDiva

I was reading through the reviews and since everyone has given this recipe such high regard, I wanted to make it myself. I loved everything about it and my family gives it thumbs up as well and told me not to lose the recipe!

review by:
(13 Jul 2013)

SeeFoodSal

We are seafood lovers and I was so pleased to serve this great tasting potato salad. We loved the addition of the shrimp and we will have it again very soon!

review by:
(4 Jul 2013)