Southern Soul Creamy Shrimp & Potato Salad

If you enjoy a good Southern potato salad, adding tender Cajun shrimp makes it even more satisfying. This creamy, fresh salad is perfect served chilled, making it an easy make-ahead dish for potlucks, cookouts, or a light dinner on a warm day.

Why You’ll Love This Recipe

• A hearty twist on classic potato salad. Shrimp adds protein and turns a side dish into something more substantial.
• Creamy, tangy dressing. Mayonnaise, sour cream, and Dijon mustard create a rich, well-balanced base.
• Fresh herbs throughout. Dill and parsley keep every bite bright and vibrant.
• Great for make-ahead meals. This salad tastes even better after chilling, making it perfect for prepping in advance.

Ingredients

• 1½ lb large shrimp, peeled and deveined
• 2 lb potatoes, peeled and cubed
• ¾ cup mayonnaise
• ¼ cup sour cream
• 2 tbsp Dijon mustard
• 2 tbsp fresh lemon juice
• 2 celery stalks, finely diced
• ½ small red onion, finely diced
• 3 green onions, sliced
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp Cajun seasoning
• ½ tsp paprika
• ½ tsp garlic powder
• Salt and black pepper, to taste

How to Make Southern Soul Creamy Shrimp & Potato Salad

1. Cook the potatoes. Boil the potatoes in salted water for 10 to 12 minutes, until fork tender. Drain well and allow them to cool.

2. Cook the shrimp. Add the shrimp to boiling salted water and cook for 2 to 3 minutes, until pink and opaque. Drain and cool completely. Leave the shrimp whole or chop them into bite-sized pieces.

3. Make the creamy dressing. In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, Cajun seasoning, paprika, garlic powder, salt, and black pepper until creamy.

4. Add the shrimp and potatoes. Add the cooled potatoes, shrimp, celery, red onion, green onions, dill, and parsley to the creamy dressing.

5. Gently combine. Fold everything together carefully until the potatoes and shrimp are evenly coated without breaking up the potatoes too much.

6. Chill the salad. Cover and refrigerate the shrimp and potato salad for at least 1 hour so the flavors can develop.

7. Garnish and serve. Top with extra shrimp, fresh dill, parsley, and a light sprinkle of paprika. Serve the creamy shrimp potato salad chilled.

Tips for the Best Shrimp & Potato Salad

• Let the potatoes and shrimp cool completely before mixing. Warm ingredients can cause the creamy dressing to thin out or become watery.
• Cut the potatoes into even pieces. This helps them cook at the same rate for consistent texture.
• Fold gently when combining. A light hand keeps the potatoes from breaking apart too much.
• Chill for at least an hour, if not longer. The flavors continue to develop the longer it sits.

What to Serve with Shrimp & Potato Salad

This salad works well as a side dish for a cookout or barbecue, but it’s also hearty enough to serve as a light main course with some crusty bread on the side.

Frequently Asked Questions