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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
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 cup sugar
  • 1 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 Only needed if you're not using a rotisserie chicken.
  • 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.
    This amount of salad dressing will work for 5 lbs of potatoes. If you are making 2-3 lbs of potatoes, you'll only need half the amount of salad dressing. You can use later for a pasta salad or green salad.

Chicken Prep

  • IF YOU'RE USING A ROTISSERIE CHICKEN SKIP THE STEPS BELOW. You can pull meat from the rotisserie chicken and set aside in a bowl.
  • 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.