Creamy shrimp and potato salad makes for delicious and quick weekday meals, cucumber, radishes and shredded lettuce add nice flavors, perfect for gatherings too!
This creamy shrimp and potato salad is made in a jiffy, perfect for busy or lazy days, leftovers are still delicious the following day.
Ingredients can vary according to what you have on hand, bell peppers, cremini mushrooms, sweet corn can be added, etc.
How is this shrimp and potato salad made:
Can this shrimp and potato salad be made in advance:
How to cook the potatoes:
To make this shrimp and potato salad lighter:
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
3 potatoes, peeled, cut in small chunks
11 oz. (300 g.) small/mini shrimp, cooked and peeled
1 cucumber, halved in the length, sliced
5 radishes, sliced
2 lettuce hearts, shredded
3/4 cup mayo
1/2 lemon juice
Salt and pepper to taste
Cook the potatoes either by boiling them about 10 to 15 minutes or I like to cook them in my microwave oven, put the chunks of potatoes into a plastic container, add a little bit of water just to cover the bottom of container, cover with plastic wrap, poke a few holes, microwave 6 to 7 minutes on high, drain and set aside to cool (be careful not to burn yourself with the steam when removing the plastic wrap)
Into a medium bowl, add the shrimp, cucumber, radishes, shredded lettuce, cooled potatoes, the mayo and lemon juice, salt and pepper to taste, toss to coat, taste and adjust seasoning
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