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.