Shrimp potato salad in blue bowl

Shrimp Potato Salad

This healthy potato salad without mayo is the perfect side dish for your next cookout!
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Prep Time: 15 minutes
Cook Time: 15 minutes
Resting: 1 hour
Total Time: 30 minutes
Course: Side Dish
Cuisine: Puerto Rican
Keyword: potato salad
Servings: 6
Author: Neyssa


  • 10 oz of shrimp colossal and peeled and deveined
  • 6 small red potatoes peeled and whole
  • 3 eggs hard boiled and chopped
  • 1 tablespoon of chopped red onions
  • 2 radishes thinly sliced, and chopped
  • 2 green onions chopped


  • 5 tablespoons of olive oil
  • 4 tablespoons of white vinegar
  • salt to taste
  • black pepper to taste
  • 1/2 - 1 lime juiced
  • 2 tablespoons of cilantro finely chopped


  • Place potatoes in a large pot, add water to cover by two inches and salt generously.
  • Bring water to a strong simmer, but not a boil.
  • Cook potatoes 9-15 minutes, until a fork goes through the center.
  • Remove potatoes from water, and place into an ice bath for 2-3 minutes, until cooled.
  • Drain potatoes on a dry hand towel.
  • Chop potatoes into large bite sized chunks.
  • Mix vinaigrette ingredients in a small bowl, taste for seasoning, adjust as you add in ingredients.
  • Toss shrimp and remaining ingredients gently over potatoes, and drizzle vinaigrette over it all. Gently toss to coat evenly.
  • Refrigerate for an hour before serving.


You can double the vinaigrette recipe if you love a really wet potato salad.
Add two cloves of garlic to the simmering potatoes, for a nice garlic infusion to the potatoes.
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