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
- 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.
- 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.
- 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.
- 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.
- 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.
