Potato and Shrimp Salad is a delicious, easy, and tasty one-dish meal that you can serve cold, warm, or hot right after it’s prepared. I love it cold, and it’s perfect to take to the office for lunch or to enjoy at the beach under an umbrella in the summer. I recommend preparing the shrimp and potato salad a few hours in advance and letting it rest for 2 hours to allow the flavors to meld. If you want to consume it cold, store it in the refrigerator for at least an hour before serving. I prepared it with fresh prawns or fresh shrimp, but you can obviously make the potato salad with frozen shrimp if you can’t go to the fishmonger. Besides this shrimp and potato salad, I recommend trying all my POTATO SALADS. Now let’s see how to make the potato and shrimp salad, and if you try it, let me know. Barbara

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Difficulty: Easy
Cost: Economical
Rest time: 2 Hours
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing the potato and shrimp salad

10.5 oz shrimp (or prawns)
1 potato (large)
10 cherry tomatoes
1 Italian frying pepper
1.75 oz olives
2.5 oz corn
to taste salt
to taste extra virgin olive oil
A few leaves basil

How to prepare the potato and shrimp salad

Let’s start preparing the Potato and Shrimp Salad, remove the shell from the shrimp, cut along the back, and using a toothpick, remove the black vein, and wash the shrimp under running water.
Place them in a pot with water and put it on the stove. Cook for 2/3 minutes from when the water starts to boil, then drain them and let them cool.
Peel the potatoes, cut them into pieces, and wash them
place them in a pot, cover with water, put on the stove, and cook for 10 minutes, then drain and let cool.
Wash the cherry tomatoes, cut them in half, and each half into 4 parts, place them in a bowl.
Also slice the Italian frying pepper, remove the seeds inside, and then cut into small pieces, then add to the bowl.
Slice the olives into rounds and add them to the vegetables.
Add the corn,
the boiled shrimp
and the potatoes.
Add a few torn basil leaves, season
season with salt and extra virgin olive oil, mix well and allow to cool completely, it’s better if you let it rest in the refrigerator for a few hours
Mix well and serve the Potato and Shrimp Salad cold or at room temperature.