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low country shrimp and potato salad

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Low Country Shrimp and Potato Salad

This Low Country shrimp and potato salad is treated just like a shrimp boil. You cook everything—potatoes, eggs, and shrimp—in a seasoned broth. Show up at your next party with this yellow potato salad with shrimp in it—weird, maybe, but delicious. It’s best served very cold.

Ingredients:

  • 2 stalks celery thinly sliced, leaves included
  • 1 cup mayonnaise
  • 1/2 cup yellow mustard
  • 1/2 cup white vinegar
  • 1/4 cup pickle relish
  • 2 tablespoons seafood boil seasoning (such as old bay®)
  • 2 tablespoons smoked paprika
  • 1 bunch green onions, thinly sliced
  • salt and freshly ground black pepper to taste
  • low country boil
  • 2 quarts water
  • 2 lemons, halved
  • 5 whole peeled garlic cloves
  • 1/2 cup seafood boil seasoning, (such as old bay®)
  • 2 pounds new potatoes, quartered
  • 6 large eggs
  • 1 pound raw shrimp, peeled and deveined

Direction

  1. For dressing, combine dd celery, green onions, garlic, mayonnaise, yellow mustard, white vinegar, pickle relish, 2 tablespoons Old Bay, smoked paprika, and onion powder in a large bowl, and whisk until smooth. Stir in sliced scallions. Season with salt and pepper. Refrigerate until ready to assemble salad.
  2. For salad, fill a large pot with 2 quarts water, lemons, garlic cloves, and 1/2 cup Old Bay seasoning and bring to a boil on medium heat.
  3. Add potatoes, and boil potatoes in broth for 10 minutes. Add eggs and shrimp. Turn off heat, cover the pot, and let sit for 10 minutes.
  4. Remove shrimp, potatoes, and eggs to a baking sheet using a slotted spoon to cool. Peel eggs when cool enough to handle, and set aside until ready to use.
  5. Stir potatoes into the dressing. Now break peeled eggs into the potato mixture and stir together until fully mixed. Stir in shrimp. Wrap bowl and refrigerate until ready to serve.

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