Shrimp Potato Salad Recipe
Shrimp Potato Salad Recipe photo by Taste of Home
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Shrimp Potato Salad Recipe

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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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4-6 servings


  • 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

Nutritional Facts

1 each: 254 calories, 8g fat (5g saturated fat), 142mg cholesterol, 533mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 19g protein.


  1. 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.
Originally published as Shrimp Potato Salad in Country June/July 1997, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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