Shrimp and Baby Potato...Shrimp and Baby Potato Salad

Shrimp and Baby Potato Salad is a side dish that serves 3. One serving contains 451 calories, 40g of protein, and 19g of fat. For $3.9 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. If you have mayonnaise, relish, eggs, and a few other ingredients on hand, you can make it. It is perfect for The Fourth Of July. 1 person has tried and liked this recipe. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. It is brought to you by Framed Cooks. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 58%, which is solid. Try Shrimp Salad With Baby Red Potatoes, Greek-Style Shrimp Salad on a Bed of Baby Spinach, and Baby Potato and Watercress Salad for similar recipes.

Ingredients

Cooking Instructions

1. 01

   Cover potatoes with water in a medium pot and bring to a boil. Simmer until tender, about 10-15 minutes. Scoop out and put in an ice bath to cool them down.Put shrimp in the hot potato water, bring to a simmer and cook until just pink, about 3 minutes.

2. 02

   Cut the potatoes in quarters or halves, and the shrimp into bite sized pieces. Put in a bowl with all remaining ingredients and toss.

3. 03

   Add salt and fresh ground pepper to taste.Can be made 6-8 hours ahead and chilled before serving.