Yturri Hotel Basque Potato Shrimp Salad Copycat
Created by dienia b on March 26, 2025
- Servings: 10
- Prep Time: 3h
- Cook Time: 30m
- Recipe #44378
Ingredients
- 4 pounds potatoes, unpeeled (10 medium)
- 5 green onions, cut into 1/2-inch pieces
- 4 ounces pimientos, cut into 1/2-inch pieces (1 jar)
- 1 celery rib, cut into 1/2-inch pieces
- 1 cucumber, cut into 1/2-inch pieces (1 cup small)
- 8 ounces shrimp, baby, cooked, peeled, chopped
- 1/3 cup salad oil
- 1/3 cup apple cider vinegar
- 1 1/2 cups mayonnaise
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
How to Make
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Step 1: Clean potatoes.
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Step 2: Place them in a large stockpot and cover with heavily salted water bring them to a boil.
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Step 3: Reduce heat and cook for 20 minutes or until the centers are done but not mushy.
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Step 4: Remove from heat and place in cold water.
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Step 5: Peel potatoes and cut into 1/2-inch pieces.
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Step 6: Add shrimp and vegetables, stirring gently.
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Step 7: Pour oil and vinegar over the mixture.
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Step 8: Allow ingredients to marinate for 1/2 hour.
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Step 9: Add mayonnaise and stir gently.
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Step 10: Refrigerate for at least two hours.
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Step 11: Serve cold.
Nutritional Facts
- Serving Size: 1 (314.2 g)
- Calories 379.6
- Total Fat - 12.8 g
- Saturated Fat - 4.4 g
- Cholesterol - 39 mg
- Sodium - 680.1 mg
- Total Carbohydrate - 57.7 g
- Dietary Fiber - 5.9 g
- Sugars - 14.8 g
- Protein - 10 g
- Calcium - 62.6 mg
- Iron - 1.5 mg
- Vitamin C - 19.9 mg
- Thiamin - 0.2 mg