Potato and shrimp salad with mayonnaise, an indulgent recipe similar to tuna-style potato salad, easy and delicious, great as a side dish or appetizer, and can also be a simple, savory main course — delicious served cold or at room temperature. Shrimp and potato salad is quick to prepare; it can be made with fresh shrimp or frozen shrimp. It’s as tasty as octopus and potato salad, but much more practical, because shrimp, as you know, cook in an instant! I added my homemade mayonnaise, which makes the dish even richer, creamier and more delicious — a perfect dish even for children that my kids literally devoured. If you prefer, you can simply use salt, oil and lemon juice and parsley, which adds a bit more freshness. This tasty salad is also perfect to serve as a side dish or appetizer for Christmas and New Year’s.
Now let’s go to the kitchen — the potato and shrimp salad recipe is waiting for us. Before we start, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Budget
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Potato and Shrimp Salad with Mayonnaise
- 1.1 lb potatoes (boiled and cooled (about 18 oz))
- 9 oz shrimp (peeled; about 1.1 lb uncleaned)
- 1/2 cup mayonnaise (about 120 g (4.2 oz))
- to taste parsley
- to taste salt
Tools
- Pot
- Bowl
- Pan
Steps
Place the rinsed potatoes in a large pot, cover with water, add salt and bring to a boil. Cook for about 35 minutes or until a fork passes through and the potatoes are tender. Drain and let them cool, then place them in the fridge for 1 hour so that when you cut them they will be cold and firm.
While the potatoes are cooling, peel the shrimp by removing the head, then the shell, and finally the intestinal vein using a toothpick.
Rinse the peeled shrimp, drain and steam them for 2 minutes, or sauté them in a pan with a drizzle of oil.
Once cooked, transfer the shrimp to a bowl and if you steamed them, add a drizzle of oil and let them cool.
Peel the cooled potatoes and cut them into small cubes. Put them in a bowl with the shrimp, mix and add the mayonnaise (and salt if needed) and a handful of chopped parsley. You can replace the mayonnaise with salt, oil and lemon juice.
Gently toss. Plate and serve, or cover with plastic wrap and refrigerate and consume within 24 hours.
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