The Shrimp and Potato Salad is a dish with an irresistible sea flavor and aroma, simple to prepare and fresh. It is a rich salad based on potatoes, shrimp, tomatoes, peppers, and olives seasoned with oil, lemon zest, and juice. Colorful, light, tasty, and fresh, it is a unique dish or second course very versatile because we can prepare it on many occasions throughout the year. For a fish-based menu, it is perfect as an appetizer or second course, especially in view of the dinner party and Christmas holidays. But due to its ease, it is ideal to prepare for lunch and dinner at home and away from home both for the office as a packed lunch and for trips or for the beach naturally in the summer season. We can really say that this rich salad will save us many lunches and dinners!
Not only is it tasty, but it also has a good nutritional value because potatoes are a good source of complex carbohydrates, providing slow-release energy useful to face the day. They also contain potassium, vitamin C, and fiber that promote a sense of satiety. Shrimp are rich in high-quality proteins, as well as being a source of iodine, selenium, and vitamin B12. Tomatoes are an excellent source of vitamin C and lycopene, a powerful antioxidant. In short, a shrimp and potato salad that is both good and healthy!
The recipe is very simple: we cut the boiled potatoes into cubes and put them in a salad bowl with the blanched shrimp, diced tomatoes, peppers drained from conservation oil, pitted olives, and basil. We season everything with an emulsion of oil, grated lemon zest, and juice, salt, and pepper.
Here are some reasons to prepare this salad:
• it is simple to prepare and also quite quick.
• You can prepare it comfortably in advance and store it in the fridge until consumption.
• It is excellent for preparing lunch and dinner at home or away from home.
• It is delicious and only a few quality ingredients are needed to prepare it.
This shrimp and potato salad is definitely ideal to enjoy in all seasons, certainly in summer it is excellent, but it can also be prepared as an appetizer for Christmas Eve dinner, and on other occasions for a fish-based menu. You just have to try it!
Discover also:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients for preparing the Shrimp and Potato Salad
- 4 cups g potatoes
- 1.1 lbs g shrimp (or prawns)
- 1 cup g tomatoes
- 1 cup g peppers in oil
- 1/2 cup g black olives
- basil
- 1 lemon (zest and juice)
- extra virgin olive oil
- salt
- pepper
Tools for preparing the Shrimp and Potato Salad
- 2 Pots
- 2 Burners
- 1 Cutting Board
- 1 Knife
- 1 Salad Bowl
- Spoons
How to prepare the Shrimp and Potato Salad
To prepare the potato and shrimp salad, first cook the potatoes: wash them and put them in a pot with cold water. Cook them for about 30-35 minutes from when it starts to boil. Let them cool.
Meanwhile, clean the shrimp or prawns by removing the shell, head, and black vein. Rinse them gently and dry them with kitchen paper towels.
Put them in a pot with cold water and blanch them for a few minutes. Drain them well.
Peel the potatoes, cut them into slices, and then into cubes.
Clean the tomatoes and cut them into cubes.
Combine the potatoes in a salad bowl and add the shrimp and tomatoes.
Drain the peppers from the conservation oil and add them to the rest of the ingredients along with the pitted black olives and the basil or fresh parsley.
Prepare an emulsion with olive oil, lemon zest and juice, salt, and pepper, and pour it over the potato and shrimp salad.
Mix everything well and serve the shrimp and potato salad.
Simo and Cicci recommend
You can keep the potato and shrimp salad in the fridge for up to three days, well sealed in an airtight container. Freezing is not recommended.
To speed up the times, you can blanch the potatoes, peel them, and cut them into cubes; it will take about 15 minutes. Alternatively, you can cook them in the microwave.
You can use pre-cooked shrimp or prawns.
You can add other vegetables like peas, corn, arugula, blanched carrots, or zucchini.
