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N'awlins Shrimp Boil Salad
A cold salad version of a classic New Orleans Shrimp Boil
Prep Time 30 minutes
Chill time 2 hours
Total Time 30 minutes
Servings 10 servings
Ingredients
Salad
- 6 cups cooked red potatoes diced (skin on)
- 1 pound extra small cooked shrimp
- 1/2 cup minced sweet onion such as vidalia (could use green onion or red onions as well)
- 2 cups roasted corn (frozen corn could be used)
Dressing
- 12 tbsp olive oil
- 2 juice of 2 lemons
- 1 1/2 tsp Old Bay Seasoning
- 1/2 tsp salt
- 1/2 cup minced cilantro (if desired)
Instructions
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Scrub and cook potatoes whole with skins on in salted water until just tender. Cool. Dice into 1/2 cubes.
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In large bowl, toss together all salad ingredients.
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Whisk together olive oil, lemon juice, old bay seasoning, salt, (and cilantro if using). Pour over salad ingredients and toss until combined. Add additional salt and extra old bay if needed. Chill thoroughly.
Recipe Notes
Unpeeled red potatoes is my potato of choice for this recipe. If you only have white skinned potatoes on hand as I did this day, feel free to use those and peel before dicing.