Shrimp and Potato Salad with Olives
A classic chilled potato salad featuring tender potatoes, briny shrimp, and crisp vegetables bound together with creamy mayonnaise. This retro-style salad balances savory olives and fresh celery with sweet carrot notes. Serve on lettuce as a light lunch, summer side dish, or potluck contribution. This version prioritizes texture preservation through careful cooking and chilling, and emphasizes proper shrimp preparation to ensure even flavor distribution throughout.
Ingredients
- 10 potatoes, large
- 2 cup mayonnaise, full-fatGreek yogurt plus mayo blend1:1dairy-free variantadds dairy
lighter option, tangier flavor
Full guide → - 1 can (6 oz) shrimp, drained well and flaked
- 2 celery ribs, minced fine
- ½ green pepper, minced finered pepper1:1vegetable swap
slightly sweeter
- 1 carrot, medium, minced fine
- 20 olives, green, minced fine
- salt, to taste
- pepper, to tastered pepper1:1vegetable swap
slightly sweeter
- lettuce leaves, for plating
- cucumber wedges, for serving
Instructions
- 1
Rinse potatoes and boil in salted water until a fork easily pierces the flesh, being careful not to overcook.
- 2
Drain potatoes immediately, then peel and cool completely.
- 3
Refrigerate cooled potatoes until fully chilled.
- 4
Cut chilled potatoes into medium cubes and return to refrigerator.
- 5
Mince celery ribs, green pepper, carrot, and olives into fine pieces.
- 6
Add minced vegetables to potatoes in a large bowl.
- 7
Drain shrimp from can, rinse under water, and squeeze dry using the can cover.
- 8
Flake shrimp between your fingers into small pieces and add to the potato and vegetable mixture.
- 9
Fold mayonnaise into the salad and season with salt and pepper to taste.
- 10
Refrigerate until ready to serve.
- 11
Arrange potato salad on lettuce leaves and serve with cucumber wedges.
Tips
Do not use low-fat mayonnaise unless serving immediately, as it becomes runny when chilled overnight.
Flake shrimp between your fingers rather than leaving in chunks to ensure the seafood flavor distributes evenly throughout the salad.
Good to Know
Covered in refrigerator for up to 2 days. Use full-fat mayonnaise for longer storage.
Prepare up to 1 day ahead. Assemble with mayonnaise no more than 4 hours before serving to maintain best texture.
Chilled, arranged on lettuce leaves with cucumber wedges on the side.
Common Mistakes
Overcook potatoes to avoid mushiness in the finished salad.
Use low-fat mayonnaise to avoid runny, separated texture during storage.
Leave shrimp in chunks to avoid uneven seasoning throughout the dish.
Substitutions
Dairy-Free Swaps
lighter option, tangier flavor
Full guide →General Alternatives
FAQ
Can I make this salad a day ahead?
Yes, prepare everything up to a day in advance, but add the mayonnaise no more than 4 hours before serving to prevent excess moisture. Store covered in the refrigerator.
What if I don't have canned shrimp?
Use frozen cooked shrimp, thawed and patted dry, or fresh cooked shrimp. Canned crab or lobster work well too. Ensure seafood is very dry before adding.
How long can I keep this in the refrigerator?
Keep covered for up to 2 days. After that, the mayonnaise begins to separate and vegetables release excess moisture. Best consumed within 24 hours of adding mayonnaise.