Shrimp Potato Salad


4 baking potatoes
1 lb medium shrimp, shelled, cooked and chopped into 1/2 inch pieces
2 stalks of celery, chopped
1 small onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
1/4 cup mayonnaise
2 tbs yellow mustard
2 tbs fresh parsley, chopped
kosher salt and black pepper to taste
This is a delightful potato salad with the surprise addition of shrimp.

  • Add the potatoes to a stock pot filled with cold water and bring to a boil. Cook for about 20 minutes or until the potatoes are easily pierced with a fork.
  • Pour off the hot water from the potatoes and fill pot with cold running water until the potatoes are cool.
  • Meanwhile, peel and devein the shrimp and add to a saucepan with boiling water. Cook for about 3 minutes or until the shrimp are pink. Do not overcook.
  • Remove the shrimp from the pan and place under running water to cool.
  • In a large bowl add the mayonnaise and mustard and mix well.
  • Add the chopped celery, onion, bell pepper and jalapeno to the bowl and mix well.
  • Peel the potatoes and cut them into a 1/2 inch dice.
  • Cut the shrimp into 1/2 inch pieces.
  • Add the potatoes and shrimp into the mayonnaise mixture, then add the parsley.
  • Gently mix well, cover and chill for several hours before serving.




15 min


20 min


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