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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure your spice blends are gluten-free.

 

"It is always wise to make too much potato salad. Even if you are cooking for two, make enough for five. Potato salad improves with age - that is, if you are lucky enough to have any left over." -Laurie Colwin

The refrigerator light goes on...

This potato salad is a riff on the crab boil or crawfish boil which usually have potatoes and corn along with the seafood. It is perfect for your picnic or cookout because you can make this in advance and serve it with grilled fish, seafood, or even burgers.

You can use Old Bay Seasoning for this recipe or your favorite Cajun seasoning blend. Old Bay has less sodium than you might think about 50 mg per 1/4 teaspoon. Having these types of spice mixes on hand will make sure that you can always make something new out of something familiar.

 

 

Shrimp Boil Potato Salad



Servings = 8 | Serving size =about 1 cup

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3.

This recipe can be divisible by 2.

This recipe does make very good leftovers, and keeps well, refrigerated, for 3-5 days. Note that cooking time does not include chilling time.

4 quarts water
16 ounces red or Yukon Gold potatoes
1 tsp olive oil
2 large ears corn (cut kernels from cob)
1/2 avocado
1 lemon (juiced)
3 tsp shrimp boil spice or Cajun spice blend
1/2 tsp salt
1 medium green bell pepper (diced)
4 large green onions (thinly sliced crosswise)
4 ribs celery (diced)

Shrimp Boil Potato Salad recipe from Dr. Gourmet
Place the water in a large sauce pan over high heat and add the potatoes.

When the water boils, reduce the heat and simmer for about 25 minutes until a paring knife slips into the potatoes with slight resistance (the potatoes should be slightly firm after cooking and not mushy).

Remove and let cool. Cut into 1/2 to 3/4 inch cubes and chill.

While the potatoes are cooking, place the olive oil in a large skillet over medium high heat.

Add the corn and cook for about 10 minutes. Toss frequently. Remove to a bowl and chill.

While the corn and potatoes are chilling, place the avocado, lemon juice, spice blend, and salt in a large bowl.

Using a fork, mash the avocado until smooth and the mixture well blended. Chill the resulting dressing.

When the potatoes and corn are chilled, place them in the large bowl with the dressing.

Add the peppers, onions, and celery and fold together until well blended.

Chill and serve.

Nutrition Facts

Serving size = about 1 cup

Servings = 8

.

Amount Per Serving

Calories 102 Calories from Fat 28
  % Daily Value
Total Fat 3g 4%
    Saturated Fat <1g 1%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 171mg 7%
Total Carbohydrates 18g 6%
    Dietary Fiber 3g 14%
    Sugars 3g  
Protein 2g  
Vitamin A 16% Vitamin C 61%
Calcium 2% Iron 6%
Vitamin K 40 mcg Potassium 542 mg
Magnesium 32 mg