Cajun Shrimp Potato Salad

Southern Living
Makes 10 to 12 servings


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5 pounds baby red potatoes
1/4 cup dry shrimp-and-crab boil seasoning
12 hard-cooked eggs, peeled and chopped
1 1/2 cups finely chopped celery
1 cup finely chopped green onions
1 1/2 tablespoons Creole seasoning
2 cups mayonnaise
1/3 cup Creole mustard
1 pound peeled, medium-size cooked shrimp (51/60 count)


Hands-on: 35 Minutes
Total: 1 Hour, 43 Minutes

1. Bring potatoes, shrimp-and-crab boil, and 4 qt. water to a boil in a large stockpot over high heat. Boil 20 minutes or until tender; drain and cool 20 minutes.

2. Peel potatoes; cut into 3/4-inch pieces. Toss together potatoes, eggs, and next 3 ingredients; stir in mayonnaise and mustard. Stir in shrimp.

Note: We tested with Zatarain's Pro Boil and Tony Chachere's Creole Seasoning.

Created date

April 2010