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Shrimp Potato Salad

By

serv 3/4 cup
175 cal
8 g total fat, 1.5 g sat fat
10.5 g protein
16 g carb
130 mg cholesterol
540 mg sodium
2.5 g fiber

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Ingredients

  • 1 1/4 yukon gold potatoes, unpeeled
  • 2 oz shelled, deveined cooked salad shrimp (45-50) count
  • 3 hard boiled eggs, peeled chopped
  • 3/4 cup chopped celery
  • 1 med onion, chopped
  • 1 sm garlic clove, minced
  • 1/4 cup mayo
  • 1 1/2 tbs dill pickle relish
  • 3/4 tsp prepared mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper

Details

Preparation

Step 1

1. Place potatoes in large saucepan with enough water to cover. Bring to a boil over med-high heat. Reduce heat to med-low, boil gently 15-20 min or until tender. Drain, let stand 15-20 min or until cool enough to handle. Peel, cut into 1 inch pieces

2. Toss potatoes, shrimp, and egg in large bowl. Combine celery, onion and garlic in med bowl. Stir in all remaining ingredients, gently stir into potato mixture.

3. Cover and refrigerate 1 1/2 to 2 hours to allow flavors to blend.

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