Loaded, creamy, and chilled – a must-make party side dish!
Ingredients :
1 lb baby potatoes (red or gold), halved
1/2 lb cooked shrimp, peeled & deveined
3 hard-boiled eggs, chopped
1/2 cup mayo
2 tbsp sour cream
1 tbsp Dijon mustard
1 tbsp sweet relish
1/4 cup red onion, finely chopped
1/4 cup celery, finely chopped
2 green onions, sliced
1 tsp paprika (plus more for garnish)
Salt & pepper to taste
Optional: chopped parsley or dill for garnish
How to Make It :
Boil the Potatoes:
Boil halved baby potatoes in salted water until fork-tender (about 10-12 mins). Drain and let cool — this forms the creamy, hearty base of your perfect BBQ side dish.
Season the Shrimp:
Toss shrimp with a pinch of paprika, salt, and pepper. Sauté or steam briefly if needed. This gives the best chilled shrimp flavor without overpowering the salad.
Mix the Creamy Dressing:
In a large bowl, whisk together mayo, sour cream, mustard, relish, paprika, salt, and pepper. This is the secret sauce to every great creamy potato salad!
Toss Everything Together:
Gently mix cooled potatoes, chopped eggs, celery, red onion, and shrimp into the dressing. Make sure everything is coated in that tangy, creamy goodness.
Chill & Garnish:
Let the salad chill in the fridge for at least 30 mins. Top with extra shrimp, paprika, green onions, and herbs before serving for that wow-factor backyard BBQ moment.
Prep Time: 15 minutes | Cook Time: 15 minutes | Chill Time: 30 minutes | Total Time: 1 hour | Servings: 6
Calories: ~420 per serving | Protein: ~20g per serving