Classic Shrimp & Potato Salad Delight
This Classic Shrimp & Potato Salad Delight is a beloved family recipe with origins rooted in heartwarming gatherings. The combination of tender potatoes, succulent shrimp, and crisp vegetables tossed in a creamy dressing makes it an unforgettable dish for any occasion. Ideal for summer cookouts, picnics in the park, or elegant brunches, this salad brings a refreshing taste of nostalgia and love to the table. It’s not just food; it’s a celebration of family and tradition that your loved ones will enjoy for years to come.
8
Servings
300
Calories
10
Ingredients
Ingredients
Large Potatoes
10 (Rinsed and boiled until fork-tender, peeled and cooled)
Mayonnaise
2 cups (Regular mayonnaise (no substitutes))
Shrimp
1 (6 ounce) can (Drained well, rinsed, and flaked)
Celery
2 ribs (Minced finely)
Green Pepper
1/2 (Minced finely)
Carrot
1 medium (Minced finely)
Green Olives
20 (Minced finely)
Salt
to taste (Adjust according to preference)
Pepper
to taste (Adjust according to preference)
Lettuce Leaves
as needed (Used for serving)
Instructions
1
Start by rinsing the large potatoes thoroughly to remove any dirt. Place the potatoes in a large pot and cover with salted water. Bring to a boil and cook until a fork can easily pierce through.
2
Be careful not to overcook the potatoes; you want them tender but not mushy. Once cooked, drain the potatoes immediately, peel them while they're warm, and allow them to cool completely.
3
Once cooled, chop the potatoes into medium-sized cubes and transfer them to a large bowl. Refrigerate to ensure they are chilled before serving.
4
Meanwhile, prepare the vegetables: finely mince the celery, green pepper, carrot, and green olives. Set aside.
5
Open the can of shrimp, ensuring it is well-drained. Rinse the shrimp in the can and gently squeeze out excess moisture using the lid before flaking the shrimp into smaller pieces with your fingers.
6
Add the minced vegetables and flaked shrimp to the cubed potatoes in the bowl. Gently fold everything together.
7
Incorporate the mayonnaise into the salad mixture. Season with salt and pepper to taste, stirring gently to combine without breaking the potatoes.
8
Cover the salad with plastic wrap and refrigerate for at least an hour to allow the flavors to meld together.
9
When ready to serve, present the potato salad on a bed of fresh lettuce leaves and garnish with cucumber wedges if desired.
Nutrition Information
22g
Fat
25g
Carbs
7.5g
Protein
2.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Classic Shrimp & Potato Salad Delight.
What are the origins of the Classic Shrimp & Potato Salad Delight?
It is a beloved family recipe rooted in heartwarming gatherings and tradition.
How many servings does this recipe provide?
This recipe makes approximately 8 servings.
How many calories are in one serving of this salad?
There are approximately 300 calories per serving.
What is the fat content per serving?
Each serving contains about 22g of fat.
How many carbohydrates are in each serving?
There are 25g of carbohydrates per serving.
What is the protein content of this shrimp and potato salad?
Each serving provides 7.5g of protein.
How much fiber does a serving contain?
There are 2.5g of fiber per serving.
How many potatoes are required for this recipe?
You will need 10 large potatoes.
What kind of shrimp should I use?
The recipe calls for one 6-ounce can of shrimp.
Can I use a substitute for mayonnaise?
The recipe specifically recommends using 2 cups of regular mayonnaise with no substitutes for the best flavor.
How should the potatoes be cooked?
Potatoes should be boiled in salted water until a fork can easily pierce through them, but they should not be mushy.
When should I peel the potatoes?
You should peel the potatoes while they are still warm after draining.
How should the shrimp be prepared from the can?
Drain the shrimp well, rinse them, squeeze out excess moisture, and flake them into smaller pieces using your fingers.
What vegetables are included in the salad?
The salad includes minced celery, green pepper, carrot, and green olives.
How many green olives are needed?
The recipe requires 20 green olives, finely minced.
What is the recommended size for the potato cubes?
The potatoes should be chopped into medium-sized cubes.
How long should the salad be refrigerated before serving?
It should be refrigerated for at least one hour to allow the flavors to meld together.
How should I serve the potato salad?
Present the salad on a bed of fresh lettuce leaves and garnish with cucumber wedges if desired.
Should the potatoes be cold when mixing the ingredients?
Yes, ensure the cubed potatoes are chilled before adding the other ingredients.
What should I do if the potatoes are overcooked?
The recipe warns not to overcook them; they should be tender but firm enough to hold their shape in cubes.
Is salt and pepper added to the recipe?
Yes, salt and pepper should be added to taste while stirring gently.
What occasions is this salad suitable for?
It is ideal for summer cookouts, picnics, or elegant brunches.
How many ribs of celery are used?
The recipe uses 2 ribs of celery, finely minced.
How much green pepper is required?
You will need 1/2 of a green pepper, finely minced.
What is the total number of ingredients listed?
There are 10 total ingredients in this recipe.
Should the vegetables be minced or chopped?
The celery, green pepper, carrot, and olives should all be finely minced.
How do you incorporate the mayonnaise?
The mayonnaise is stirred gently into the mixture to combine without breaking the potato cubes.
Does the recipe require rinsing the potatoes before cooking?
Yes, you should rinse the large potatoes thoroughly to remove any dirt before boiling.
What tags are associated with this recipe?
Tags include potato salad, shrimp salad, summer recipe, picnic food, and family recipe.