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Shrimp Potato Salad

 Shrimp Potato Salad
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.
4-6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Shrimp Potato Salad (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.