Shrimp Boil Potato Salad



Serving size

about 1 cup
45 Minutes
60 minutes

This recipe can be multiplied or divided by 2. This recipe makes very good leftovers, and keeps well, refrigerated, for 3-5 days.

Shrimp Boil Potato Salad


4 quart Water
1 pound Red potatoes
1 tsp. Olive oil
2 large ear Corn, sweet, white, raw (cut kernels from cob)
1/2 medium Avocados, raw
1 lemon yields Lemon juice
3 tsp. Salt Free Creole Seasoning
1/2 tsp. Salt
1 Medium Green bell peppers (diced)
4 large Green onions (thinly sliced crosswise)
4 Medium stalk Celery, raw (diced)


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.

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GERD / Acid Reflux

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


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

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

Gluten Sensitivity

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


This is a low sodium recipe.

Recipe Notes

This potato salad is a riff on the crab boil or crawfish boil which usually has 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.

"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