Low Country Shrimp and Potato Salad
This Low Country shrimp and potato salad is treated just like a shrimp boil. You cook everything—potatoes, eggs, and shrimp—in a seasoned broth. Show up at your next party with this yellow potato salad with shrimp in it—weird, maybe, but delicious. It’s best served very cold.
Directions
Recipe Ingredients
- 2 stalks celery thinly sliced, leaves included
- 1 cup mayonnaise
- 1/2 cup yellow mustard
- 1/2 cup white vinegar
- 1/4 cup pickle relish
- 2 tablespoons seafood boil seasoning (such as Old Bay®)
- 2 tablespoons smoked paprika
- 1 bunch green onions, thinly sliced
- salt and freshly ground black pepper to taste
- 2 quarts water
- 2 lemons, halved
- 5 whole peeled garlic cloves
- 1/2 cup seafood boil seasoning, (such as Old Bay®)
- 2 pounds new potatoes, quartered
- 6 large eggs
- 1 pound raw shrimp, peeled and deveined
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