Low Country Potato Salad
"A Southern shrimp boil twist on a creamy potato salad"
Serves 6 | Prep Time 10 minutes | Cook Time 25 minutesWhy I Love This Recipe
Take a bite of this unexpected twist on potato salad to experience the many different tastes of the south
Ingredients You'll Need
12 small (1 pound) red-skinned potatoes
2 tablespoons Old Bay seasoning
½ pound large wild caught shrimp, shelled, deveined
1 cup fresh cut or frozen sweet corn, thawed
2 links fresh andouille sausage, casing removed
½ cup mayonnaise
¼ cup chili sauce
2 tablespoons chopped flat leaf parsley plus additional for garnish
1-tablespoon fresh lemon juice
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1 rib crisp celery, chopped
4 green onions, thinly sliced including some of the green part
2 hard-boiled eggs, peeled and chopped
Directions
Place a metal steamer basket in a large pot. Add water to a depth of 2- inches.
In a bowl, toss potatoes with vinegar. Drain vinegar into pot with water; bring water-vinegar mixture to a boil.
Toss potatoes with 1 tablespoon old bay seasoning; place in steamer basket, cover and cook 20 minutes or until tender. Transfer potatoes to a plate; let cool.
In bowl, toss shrimp with remaining 1-tablespoon old bay seasoning. Place shrimp and corn in steamer basket; cover and cook 3 to 5 minutes or until fully cooked. Transfer to plate; let cool. Meanwhile, brown sausage in small skillet, breaking up into crumbles with a wooden spoon; set aside. In small bowl, whisk mayonnaise, chili sauce, parsley, lemon juice, horseradish and Worcestershire sauce; cover and chill dressing until ready to assemble salad. Cut potatoes and shrimp into bite-size pieces. In a large bowl, toss potatoes, shrimp, corn, half the sausage crumbles, celery, green onions and eggs with the dressing. Place potato salad on a large serving platter. Sprinkle with remaining sausage crumbles and garnish with parsley.
Meanwhile, brown sausage in small skillet, breaking up into crumbles with a wooden spoon; set aside. In small bowl, whisk mayonnaise, chili sauce, parsley, lemon juice, horseradish and Worcestershire sauce; cover and chill dressing until ready to assemble salad. Cut potatoes and shrimp into bite-size pieces. In a large bowl, toss potatoes, shrimp, corn, half the sausage crumbles, celery, green onions and eggs with the dressing. Place potato salad on a large serving platter. Sprinkle with remaining sausage crumbles and garnish with parsley.
In small bowl, whisk mayonnaise, chili sauce, parsley, lemon juice, horseradish and Worcestershire sauce; cover and chill dressing until ready to assemble salad.
Cut potatoes and shrimp into bite-size pieces. In a large bowl, toss potatoes, shrimp, corn, half the sausage crumbles, celery, green onions and eggs with the dressing. Place potato salad on a large serving platter. Sprinkle with remaining sausage crumbles and garnish with parsley.
Pairs Well With
grilled seafood, chicken, burgers
