This Seafood and Potato Salad is like the ultimate comfort dish with a twist of elegance. Imagine tender, buttery potatoes combined with juicy seafood and dressed in a creamy, tangy sauce that ties everything together. It’s a perfect balance of flavors and textures, and each bite is a delightful mix of smooth, crunchy, savory, and just the right amount of zest. Whether you’re hosting a summer BBQ, looking for a dish to serve at a family gathering, or just craving a hearty salad, this recipe is here to elevate your meal. Trust me, you’re going to fall in love with this!
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Why You’ll Love Seafood and Potato Salad
This isn’t just a regular potato salad. Here’s why you’ll adore it:
Versatile: Perfect for a casual lunch, a special dinner, or a potluck. It’s a dish that suits almost any occasion, and it’s hearty enough to be a main course.
Budget-Friendly: You don’t need to break the bank for this recipe. Using accessible seafood like shrimp or crab, you can create a dish that feels luxurious without the hefty price tag.
Quick and Easy: Simple ingredients and straightforward instructions make this salad a breeze to prepare, and it’s ready in no time.
Customizable: Feel free to play around with different types of seafood or add extra veggies to suit your preferences. It’s a dish that’s easy to make your own.
Crowd-Pleasing: Seafood and potatoes are always a winning combo, and the creamy dressing is just the icing on the cake. Your guests will keep coming back for more!
Ingredients in Seafood and Potato Salad
Here’s what you’ll need to make this delicious and satisfying salad:
Potatoes: Choose waxy potatoes like red or Yukon gold—they hold their shape and texture perfectly when mixed with the creamy dressing.
Seafood: Shrimp, crab meat, or even a mix of both work wonderfully. You can use fresh or cooked seafood depending on what you have available.
Celery: Adds a nice crunch and fresh flavor to balance the richness of the potatoes and seafood.
Red Onion: A mild onion adds a bit of sharpness and color to the salad.
Dill: Fresh dill brings a herby, fragrant note that complements the seafood perfectly.
Lemon Juice: A squeeze of fresh lemon juice brightens the whole dish and gives it a zesty kick.
Mayonnaise: The creamy base for the dressing, providing that smooth, rich texture.
Mustard: A touch of Dijon mustard adds a subtle tang that balances the richness of the mayo.
Salt and Pepper: For seasoning, making sure the salad has just the right amount of flavor.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Here’s how to make this creamy, flavorful seafood and potato salad:
Boil the Potatoes: Start by boiling the potatoes in salted water until they are fork-tender, about 10-12 minutes. Drain them and set aside to cool before cutting into bite-sized pieces.
Cook the Seafood: While the potatoes are cooling, cook your seafood. If you’re using shrimp, boil or sauté them until pink and cooked through. If using crab, just ensure it’s fully thawed and drained if it’s frozen.
Chop the Veggies: Dice the celery, red onion, and fresh dill. This adds crunch and freshness to balance out the creamy dressing.
Make the Dressing: In a bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper to taste. This creamy dressing will tie all the ingredients together.
Combine Everything: In a large mixing bowl, combine the cooled potatoes, cooked seafood, chopped vegetables, and fresh dill. Gently toss everything together with the creamy dressing until evenly coated.
Chill and Serve: Let the salad chill in the fridge for about 30 minutes before serving. This allows the flavors to meld together beautifully.
Serve and Enjoy: Garnish with extra dill or lemon slices, and serve this refreshing, hearty salad as a perfect dish for any occasion.
Nutrition Facts
Servings: 6
Calories per serving: 300
Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
How to Serve Seafood and Potato Salad
This Seafood and Potato Salad can be served as a main dish or a side. Here are some great ways to enjoy it:
Grilled Meats: Serve this salad alongside grilled chicken, steak, or fish for a full meal.
Fresh Bread: Pair it with some fresh baguette or crusty bread to soak up any creamy dressing.
Veggie Sides: A simple green salad or roasted vegetables complement this dish nicely, balancing out the richness.
Drinks: A chilled white wine or a refreshing iced tea pairs perfectly with this seafood salad.
Additional Tips
Prep Ahead: You can make this salad a day ahead. It actually gets better as it sits and the flavors have more time to develop.
Seafood Choices: If you prefer other seafood, you can add lobster, scallops, or even smoked salmon for a twist.
Seasonal Touch: Add in seasonal vegetables like peas, cucumbers, or even roasted corn to change things up and add more texture.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days. The salad is best enjoyed cold, so it’s perfect for make-ahead meals.
Double the Batch: This recipe is great for leftovers, so if you’re feeding a crowd, consider doubling the recipe!
FAQ Section
Q1: Can I use canned seafood for this recipe?
A1: Yes, canned crab or shrimp can be used in a pinch. Just be sure to drain and rinse them thoroughly.
Q2: Can I make this salad without mayonnaise?
A2: Absolutely! You can substitute the mayo with Greek yogurt for a lighter option, or use a creamy vinaigrette if you prefer.
Q3: Can I use other types of potatoes?
A3: Yes! While waxy potatoes like red or Yukon gold work best, you can use russet potatoes if that’s what you have on hand.
Q4: Can I make this salad spicy?
A4: Definitely! Add a pinch of cayenne pepper or a few dashes of hot sauce to give the salad a spicy kick.
Q5: How long can I store the salad?
A5: This salad can be stored in the fridge for up to 2 days. Just be sure to store it in an airtight container.
Q6: Can I freeze this salad?
A6: It’s not recommended to freeze potato salad as the texture may change once thawed. It’s best enjoyed fresh or within a few days.
Q7: How can I make this salad lighter?
A7: Use a lighter mayo or Greek yogurt instead of regular mayonnaise and skip the bacon for a healthier twist.
Q8: Can I add avocado to this recipe?
A8: Yes! A few chunks of ripe avocado would be a delicious addition, adding a creamy texture that complements the seafood.
Q9: Can I use frozen seafood?
A9: Yes! Just make sure to thaw the seafood before cooking it for the best texture and flavor.
Q10: Can I add other herbs to the dressing?
A10: Definitely! Fresh parsley or tarragon would work beautifully and add even more depth of flavor.
There you have it! This Seafood and Potato Salad is everything you want in a dish—creamy, flavorful, and perfect for any occasion. It’s easy to make, versatile, and a sure crowd-pleaser. Enjoy every bite!
Print
Seafood and Potato Salad
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Description
This Seafood and Potato Salad combines tender potatoes, flaky imitation crab, crisp corn, fresh cucumber, and chopped hard-boiled eggs. Tossed in a creamy, savory dressing with mayonnaise, fresh dill, and champagne vinegar, this dish is the perfect addition to any meal!
Ingredients
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454 grams imitation flaked crab, patted dry
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4 large hard-boiled eggs, roughly chopped
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3 large white flesh potatoes, cut into 1-inch pieces and boiled in salted water until just tender
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1/2 cup diced cucumber
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1 cup canned corn, drained well
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1/4 cup mayonnaise
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1 tablespoon champagne vinegar (or substitute with rice vinegar or apple cider vinegar)
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1/4 cup chopped fresh dill
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1/4 teaspoon salt
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3/4 teaspoon ground black pepper
Instructions
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Cook the potatoes:
Wash and chop the potatoes, then place them in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil. Cook until potatoes are fork-tender. Drain and set aside to cool slightly. -
Prepare the crab:
Open the package of imitation crab and gently separate the chunks. Lay them in a single layer on paper towels. Place another sheet of paper towel over the top and press gently to absorb excess moisture. Set aside. -
Make the dressing:
In a large mixing bowl, combine the mayonnaise, champagne vinegar, salt, pepper, and fresh dill. Stir with a spatula until well mixed. -
Assemble the salad:
Add the cooled potato chunks to the bowl with the chopped cucumber, diced hard-boiled eggs, and corn. Gently toss to coat with the mayonnaise mixture. -
Add the crab:
Carefully mix in the crab, taking care not to break up the delicate pieces. Gently toss until evenly incorporated. -
Chill and serve:
Transfer the salad to a food-safe container and refrigerate for at least 2 hours. This salad can be made in advance and will keep for 2-3 days in the fridge.
Notes
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If you prefer a tangier flavor, you can increase the amount of vinegar to taste.
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This salad is best served chilled and can be made ahead of time for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 212
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 75mg