Recipe: Ultimate Chicken and Shrimp Potato Salad

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This ultimate chicken and shrimp potato salad recipe is truly inspired by Chef Darius Williams.  I love his potato salad recipe. I’ve added chicken and shrimp to kick it up a few more notches.  

Ultimate Chicken and Shrimp Potato Salad

Ultimate Chicken and Shrimp Potato Salad

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Course: Salad
Cuisine: American
Keyword: barbecue, bbq, holiday, potato salad, shrimp, sweet potatoes
Servings: 8

Ingredients

Potato Salad Dressing

  • 5 cups Kraft Mayo
  • 1 cup sour cream
  • 1/2 cup dijon mustard
  • 2 tsp Kosher salt
  • 2 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 cup sugar
  • 2 tbsp apple cider vinegar

Potato Salad

  • 2 lbs yellow or red potatoes
  • 1/2 cup finely diced onions
  • 1/2 cup finely diced celery
  • 1/2 cup finely diced green bell pepper
  • sprinkle smoked paprika and parsley (optional)

Chicken and Shrimp

Instructions

Potato Salad Dressing Prep

  • In a medium bowl, add mayo, sour cream, dijon mustard, salt, pepper, paprika, garlic powder, onion powder, sugar, and apple cider vinegar. Stir well. Keep in the refrigerator until ready.

Chicken Prep

  • Skip the step below if using a rotisserie chicken, tear into strips.
  • Add water to a large pot. On medium heat, boil water.
  • Rinse chicken breast and add to a large pot. Add water to cover and bring to a boil. Add chicken and poultry rub seasoning. Cook for 25 minutes.
  • Remove from water. Let rest for 5 minutes. Using two forks shred chicken and set aside.

Shrimp Prep

  • Rinse deveined and peeled shrimp pat dry with a paper towel, ensuring to remove all water.
  • In a bowl, add shrimp, 1 tbsp olive oil and cajun seasoning. Mix well.
  • On medium-low heat, using a skillet, add 1 tbsp of olive oil to the pan.
  • Add shrimp, and sauté on each side for 5 mins or until golden brown.

Potato Salad Prep

  • Dice potatoes to bite size pieces. Rinse and add to a large pot of water. On medium heat, bring to a boil. Cook for 25 minutes. Drain them well.
  • Add potatoes back to the pan to allow the heat to soak up any extra water.
  • Next add the poached or rotisserie chicken.
  • In a large bowl, add potatoes, onions, celery, and green pepper. Stir well.
  • Mix in the salad dressing. Stir well.
  • Add potato salad to a casserole dish or large bowl.
  • Top the potato salad with sautéed shrimp. Optional add bacon bits. Sprinkle with smoked paprika and parsley.
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