County Line Potato Salad Recipes Recipe For Shrimp

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SHRIMP POTATO SALAD



Shrimp Potato Salad image

Since Rhode Island is known as the Ocean State, I think this recipe represents my state well. Shrimp add a new twist to traditional potato salad.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4-6 servings.

Number Of Ingredients 12

1 pound cooked medium shrimp, peeled and deveined
2 tablespoons lemon juice
4 cups cubed peeled potatoes, cooked and cooled
1/4 cup sliced green onions
1/4 cup minced fresh parsley
1 cup sour cream
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon dried tarragon
1/4 teaspoon ground mustard
1/8 teaspoon celery seed
1 garlic clove, minced, optional

Steps:

  • In a large bowl, toss shrimp with lemon juice; refrigerate. Add potatoes, onions and parsley. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. Cover and refrigerate until serving.

Nutrition Facts : Calories 254 calories, Fat 8g fat (5g saturated fat), Cholesterol 142mg cholesterol, Sodium 533mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

COUNTY LINE POTATO SALAD



County Line Potato Salad image

There is a barbeque chain in Texas called the County Line. They have some of the best food... particularly their potato salad! I found this recipe and had to share! I use to only make mustard potato salad, but this recipe has changed my ways. Enjoy!

Provided by Down Home Southern

Categories     Potato

Time 1h

Yield 18 serving(s)

Number Of Ingredients 10

5 1/2 lbs idaho potatoes
3/4 lb about 2 medium yellow onion, chopped
3/4 lb about 6 ribsstalks celery, chopped
16 ounces kraft dill pickle relish
1 1/2 lbs sour cream
12 ounces Kraft mayonnaise (see Note)
2 tablespoons coarse black pepper
1 teaspoon garlic salt
1 teaspoon celery salt
1 tablespoon salt (to taste)

Steps:

  • Put unpeeled potatoes in a large pot of salted cold water; bring to a boil and cook until tender throughout, about 25 minutes. Test by inserting a knife into a potato. Refrigerate 30 minutes to allow potatoes to cool. Carefully peel potatoes and cut into 1-inch cubes; set aside.
  • In large mixing bowl, blend together onions, celery, relish, sour cream, mayonnaise, pepper, garlic salt, celery salt and salt. Add cubes of potato and mix gently.
  • Cover and place in refrigerator until ready to serve.
  • For Garnish: Dust with paprika and garnish with a sprig of parsley.
  • Recipe can be halved, if desired.

Nutrition Facts : Calories 299.1, Fat 14.1, SaturatedFat 5.4, Cholesterol 24.6, Sodium 852.9, Carbohydrate 41.5, Fiber 4.7, Sugar 4.8, Protein 4.4

SHRIMP POTATO SALAD



Shrimp Potato Salad image

Make and share this Shrimp Potato Salad recipe from Food.com.

Provided by gailanng

Categories     Weeknight

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/2 cups mayonnaise
2 tablespoons yellow mustard
1 teaspoon lemon juice
2 lbs potatoes, boiled and diced
1/2 cup onion, chopped
1/2 cup green onion, sliced thin
5 -6 hard-boiled eggs, chopped
2 tablespoons pickles, dill (optional) or 2 tablespoons sweet pickles (optional)
1 cup celery, chopped fine
1 lb shrimp, cooked and diced
1/4 teaspoon salt
1/4 teaspoon pepper
paprika

Steps:

  • In a small bowl, mix together mayonnaise, mustard and lemon juice; set aside.
  • Combine all remaining ingredients, being careful not to mash.
  • Carefully stir in mayonnaise mixture until well blended.
  • Garnish with a dusting of paprika.

WARM SHRIMP-AND-POTATO SALAD



Warm Shrimp-and-Potato Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound small red-skinned potatoes, halved
1 green bell pepper, thinly sliced
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound medium shrimp, peeled, deveined and halved crosswise
2 cloves garlic, chopped
1 teaspoon dried oregano
1/2 teaspoon paprika
1 small head radicchio, torn into bite-size pieces
1 romaine heart, torn into bite-size pieces
1 1/2 tablespoons fresh lemon juice
1/2 cup crumbled feta cheese

Steps:

  • Preheat the oven to 400 degrees F. Toss the potatoes and bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast 15 minutes. Meanwhile, toss the shrimp with the garlic, oregano, paprika, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a medium bowl.
  • Add the shrimp to the baking dish. Roast, stirring once, until the shrimp are just cooked through and the potatoes are golden brown, 12 to 15 more minutes.
  • Toss the radicchio and romaine in a serving bowl with the lemon juice, the remaining 3 tablespoons olive oil, and salt and pepper to taste. Add the warm shrimp and vegetables and toss to combine. Top with the feta.

SHRIMP AND POTATO SALAD



Shrimp and Potato Salad image

Provided by Food Network

Yield 8 to 10 as part of a selection

Number Of Ingredients 10

2 pounds small red potatoes, quartered
2 teaspoons salt,divided and 1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 pound medium raw shrimp, peeled and deveined
2 cloves garlic, finely chopped
1/2 cup extravirgin olive oil
3 shallots, finely chopped
1 small bunch oregano, leaves only, finely chopped
3 tablespoons capers
2 tablespoons lemon juice

Steps:

  • Place the potatoes in a bowl and rinse them with slowly running cold water until the water runs clear. Place the potatoes in a saucepan and cover with fresh water. Add 1 teaspoon salt and bring up to the boil. Reduce the heat and simmer for 10 to 12 minutes, or until the potatoes are almost tender but not flaking. Drain in a colander.
  • In a heavy skillet, heat the olive oil over medium heat. Add the shrimp and saute for 2 minutes, tossing every 30 seconds or so. Add the garlic and cook for 2 minutes more, or until shrimps are pink. Do not overcook.
  • Transfer the shrimp to a large bowl and add the potatoes. Add the olive oil, shallots, oregano, capers, lemon juice, salt, and pepper and toss together until evenly mixed. Serve on tiny plates or in small ramekins.

SHRIMP AND POTATO SALAD



Shrimp and Potato Salad image

Categories     Salad     Potato     Fourth of July     Quick & Easy     Backyard BBQ     Lunch     Shrimp     Spring     Summer     Healthy     Boil     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 10

1 small red onion (about 4 ounces), thinly sliced into rings
5 tablespoons red wine vinegar
1 3/4 pounds unpeeled russet potatoes
Kosher salt
1/4 cup dry white wine
Freshly ground black pepper
1 pound large shrimp, cooked, peeled, and deveined, cut into 3/4" pieces
3 plum tomatoes (about 2/3 pounds), quartered lengthwise, then crosswise
5 tablespoons extra-virgin olive oil
6 fresh basil leaves, thinly sliced

Steps:

  • Place sliced onion in a strainer and rinse under cold water for 20 seconds; drain. transfer onion to a large bowl; add vinegar and toss to coat. Set aside.
  • Meanwhile, boil potatoes in a medium pot of lightly salted water until tender, about 45 minutes. Drain. Let cool slightly. Using a kitchen towel, rub skins off potatoes. Cut potatoes into 3/4" pieces and transfer to a medium bowl; drizzle wine over. Season with salt and pepper and gently toss to combine; set aside.
  • Add shrimp, tomatoes, and oil to bowl with onions. Season with salt and pepper and toss gently to incorporate. Let sit for 5 minutes until flavors meld. Add basil, toss gently, and serve.

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