Low Country Shrimp and Potato Salad
Ingreadient
Dressing
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2 stalks celery thinly sliced, leaves included
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1 cup mayonnaise
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1/2 cup yellow mustard
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1/2 cup white vinegar
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1/4 cup pickle relish
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2 tablespoons seafood boil seasoning (such as Old Bay®)
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2 tablespoons smoked paprika
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1 bunch green onions, thinly sliced
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salt and freshly ground black pepper to taste
Low Country Boil
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2 quarts water
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2 lemons, halved
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5 whole peeled garlic cloves
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1/2 cup seafood boil seasoning, (such as Old Bay®)
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2 pounds new potatoes, quartered
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6 large eggs
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1 pound raw shrimp, peeled and deveined
Direction
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For dressing, combine dd celery, green onions, garlic, mayonnaise, yellow mustard, white vinegar, pickle relish, 2 tablespoons Old Bay, smoked paprika, and onion powder in a large bowl, and whisk until smooth. Stir in sliced scallions. Season with salt and pepper. Refrigerate until ready to assemble salad.
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For salad, fill a large pot with 2 quarts water, lemons, garlic cloves, and 1/2 cup Old Bay seasoning and bring to a boil on medium heat.
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Add potatoes, and boil potatoes in broth for 10 minutes. Add eggs and shrimp. Turn off heat, cover the pot, and let sit for 10 minutes.
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Remove shrimp, potatoes, and eggs to a baking sheet using a slotted spoon to cool. Peel eggs when cool enough to handle, and set aside until ready to use.
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Stir potatoes into the dressing. Now break peeled eggs into the potato mixture and stir together until fully mixed. Stir in shrimp. Wrap bowl and refrigerate until ready to serve.
