Rating: 4.5 stars
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  • 5 star values: 5

Shrimp-Boil Potato Salad contains all the favorite ingredients of a low-country boil that are tossed togther in a main-dish salad.

Recipe by Southern Living July 2012

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Credit: Becky Luigart-Stayner; Styling: Buffy Hargett

Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 10 cups water to a boil in a Dutch oven over high heat; add crab boil, potatoes, and sausage; return to a boil, and cook 10 minutes. Add corn, and return to a boil. Cook 3 minutes or until potatoes are tender. Add shrimp; cover, remove from heat, and let stand 5 minutes or just until shrimp turn pink.

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  • Meanwhile, whisk together lemon juice and next 7 ingredients in a medium bowl.

  • Drain shrimp mixture. Cut kernels from cobs. Discard cobs. Stir together corn kernels, shrimp mixture, and lemon juice mixture in a large bowl. Serve immediately, or cover and chill up to 24 hours.

  • Note: We tested with Conecuh Original Smoked Sausage.

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