Potato Salad with Shrimp

I bet many of you will either be hosting or attending a fun backyard BBQ this summer. Usually you all bring something for everyone to share to lighten the load on the host. I love bringing desserts or salads. Something many enjoy and never think to make. This tasty Potato Salad with shrimp is a crowd pleaser and perfect for these backyard parties. Take a look for yourself!

Potato Salad with shrimp (Mayo Free)

Ingredients

Sauce:

6 tablespoons of olive oil

3 tablespoons of white vinegar

¼ teaspoon of salt (or to taste)

¼ teaspoon of pepper (or to taste)

1 teaspoon of oregano (dried or chopped fresh)

Splash of lemon juice (to taste)

Salad:

1 pound of cooked, tail-off shrimp

1-2 medium fresh tomatoes, chopped

1 small onion, chopped

1 stalk celery, chopped

4-6 medium peeled potatoes cut into cubes

½ red pepper, chopped

(Optional- garnish with cilantro, add in hard boiled eggs)

Recipe

1. Chop up potatoes and place them in a pot of boiling salted water.
2. While potatoes are cooking whisk oil, vinegar, salt, pepper, oregano and a splash of lemon juice in a bowl.
3. Chop vegetables and place them on the side.
4. Drain potatoes once they are cooked (fork goes through easily) and place them in a large mixing bowl.
5. While potatoes are warm, pour the sauce mixture and slowly toss the potatoes and sauce together.
6. Let potatoes cool for 10 minutes in fridge
7. Gently add the shrimp to the bowl of potatoes.
8. Gently add the vegetables to the bowl of potatoes.
9. Slowly toss it together, or with a rubber spatula, gently blend them together.
10. Serve warm or place the potato salad into the fridge for an hour to cool.