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Southern Soul Creamy Shrimp & Potato Salad

Southern Soul Creamy Shrimp & Potato Salad

This Southern Soul creamy shrimp and potato salad combines tender Cajun shrimp, soft potatoes, crisp celery and onions, fresh herbs, and a rich mayonnaise, sour cream, Dijon, and lemon dressing. Served chilled, it works well for potlucks, cookouts, make-ahead meals, or a light main course.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Cajun-Inspired, Southern
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb large shrimp, peeled and deveined
  • 2 lb potatoes, peeled and cubed
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 2 stalks celery, finely diced
  • 1/2 small red onion, finely diced
  • 3 green onions, sliced
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tsp Cajun seasoning
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • Salt and black pepper, to taste

Equipment

  • large pot For cooking the potatoes
  • Medium pot For cooking the shrimp
  • Colander
  • large mixing bowl
  • whisk
  • Silicone spatula or large spoon For gently folding the salad

Method
 

  1. Boil the potatoes in salted water for 10 to 12 minutes, until fork tender. Drain well and allow them to cool.
  2. 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. 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 cooled potatoes, shrimp, celery, red onion, green onions, dill, and parsley to the creamy dressing.
  5. Fold everything together carefully until the potatoes and shrimp are evenly coated without breaking up the potatoes too much.
  6. Cover and refrigerate the shrimp and potato salad for at least 1 hour so the flavors can develop.
  7. Top with extra shrimp, fresh dill, parsley, and a light sprinkle of paprika. Serve the creamy shrimp potato salad chilled.

Notes

Let the potatoes and shrimp cool completely before combining them with the dressing so the salad stays thick and creamy.
Cut the potatoes into evenly sized pieces so they cook at the same rate.
Fold the ingredients together gently to keep the potatoes from breaking apart.
Chill the salad for at least 1 hour so the flavors can develop.
Frozen cooked shrimp may be used if fully thawed and patted dry before adding.
Store the salad covered in the refrigerator for up to 3 days for the best texture and flavor.
This salad can be prepared several hours ahead or the night before serving.