Shrimp, Eggs, and Potato Salad

53 Reviews
96% would make this recipe again

Potatoes, shrimp, and boiled eggs with a caper-mayonnaise vinaigrette.

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Preparation : 10 min Cooking : 20 min Standing : 30 min
530 calories/serving

Ingredients

4 potatoes 800 g
2 eggs size large
30 shrimp, medium-large 300 g
2 tbsp capers 20 g
4 green onions/scallions
2 tbsp olive oil 30 mL
1/3 cup lemon juice, freshly squeezed 2 lemons
1/2 cup mayonnaise 120 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Cook the potatoes, unpeeled, in a large pot of boiling salted water until tender, about 20-25 minutes. Drain and let stand 15 minutes or until cool enough to handle.
  2. Meanwhile, prepare the hard-boiled eggs.
  3. In a separate small pot, bring salted water to a boil, then add the shrimp and boil until they are just cooked through and pink, about 2-3 min. With a slotted spoon, transfer the shrimp to a sieve and set aside.
  4. Finely chop the capers and scallions, then put them in a salad bowl. Pour in the olive oil, lemon juice, and mayonnaise, then mix well.
  5. Peel the potatoes and cut them into 1 cm cubes. Add them to the bowl with the dressing and toss to blend. Let stand 10 minutes. Season to taste with salt and pepper. Add the shrimp and chopped boiled eggs. Serve at room temperature.

Nutrition Facts Table

per 1 serving (330 g)

Amount

% Daily Value

Calories

530

Fat

33 g

51 %

Saturated 5.5 g
+ Trans 0.1 g

28 %

Cholesterol

260 mg

Sodium

510 mg

21 %

Carbohydrate

37 g

12 %

Fibre

3 g

12 %

Sugars

3 g

Net Carbs

34 g

Protein

21 g

Vitamin A

16 %

Vitamin C

59 %

Calcium

6 %

Iron

24 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fruits 0
Vegetables 0
Meat and Alternatives 2
Fats 6
More info
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Reviews

53 Reviews (51 with rating only) 96% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

Quite tasty, though chopping the potatoes is a bit of a pain... I'd suggest chopping the eggs more finely and maybe cutting the shrinp in half for larger shrimp.

Useful 0
marretjeca
january 23, 2018

Very taste although a bit on the sour side. Next time I’ll use less lemon juice. Didn’t care for the capers.

Useful 0

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