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Potato Artichoke and Shrimp Salad

Submitted by: gladdismom on June 21, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Potato Artichoke and Shrimp Salad

I have no memory of where the original recipe came from, but I know I tweaked and twisted it out of recognition over the years! It’s a great special occasion potato salad.

Difficulty: Intermediate

Servings: Lots! Maybe 15


1/3 cup fresh lemon juice
3 Tbsp. Dijon mustard
Pinch salt
Freshly ground black pepper to taste
3/4 cup extra virgin olive oil
3 lb. Yukon Gold or red potatoes, peeled and cut into 1 inch pieces
1-1/2 lb. medium shrimp
2 cans artichoke hearts, drained and quartered
1/2 small red onion, thinly sliced
1 medium red bell pepper, diced
1 tsp. sugar
1 tsp. salt
Freshly ground black pepper to taste
10 fresh basil leaves, thinly sliced
1 Tbsp. fresh thyme


Combine the lemon juice, Dijon mustard, salt, pepper, and olive oil in a jar. Shake to combine. Set aside.

Cook the potatoes in a large pot of boiling, salted water until just tender. Remove and drain well. Drop the shrimp into the same pot of water. Remove as soon as they turn pink, about one minute. Place shrimp in ice water to cool. Peel and, if necessary, devein the shrimp. Refrigerate the shrimp until ready to serve.

In a large bowl combine the warm potatoes, artichoke hearts, red onion, bell pepper, sugar, salt and pepper to taste. Add as much of the dressing as necessary (you probably won’t need all of it). Refrigerate the salad until well chilled.

Just before serving remove the salad from the refrigerator and add the shrimp, basil, and thyme. Taste for seasoning and add additional dressing, salt, or pepper if needed.

Categories: Crowd-Size, Other Salads, Potato Salads, Potatoes, Potluck, Salads, Side Dishes

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