Recipe: Ultimate Chicken and Shrimp Potato Salad

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

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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

• 1 large chicken breasts OR 1 rotisserie chicken.
• 2 tbsp Lawry's Chicken and Poultry Rub seasoning
• 1 lb jumbo or colossal deveined and peeled shrimp
• 1 tsp cajun seasoning
• 2 tbsp olive oil

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.