Shrimp Potato Salad Recipe

Shrimp Potato Salad Recipe photo by Taste of Home

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Since Rhode Island is known as the Ocean State, I think this recipe represents my state well. Shrimp add a new twist to traditional potato salad.

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Shrimp Potato Salad Recipe

Prep/Total Time: 25 min.

Yield: 4-6 Servings

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Ingredients

1 pound cooked medium shrimp, peeled and deveined
2 tablespoons lemon juice
4 cups cubed peeled potatoes, cooked and cooled
1/4 cup sliced green onions
1/4 cup minced fresh parsley
1 cup (8 ounces) sour cream
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon dried tarragon
1/4 teaspoon ground mustard
1/8 teaspoon celery seed
1 garlic clove, minced, optional

Directions

In a large bowl, toss shrimp with lemon juice; refrigerate. Add potatoes, onions and parsley. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. Cover and refrigerate until serving. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 254 calories, 8 g fat (5 g saturated fat), 142 mg cholesterol, 533 mg sodium, 24 g carbohydrate, 2 g fiber, 19 g protein.

Originally published as Shrimp Potato Salad in Country June/July 1997, p49