Potato and Shrimp Salad with Cilantro and Lime Dressing

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A summer cookout or picnic would not be complete without a good potato salad to go along with those burgers and hot dogs. My favorite thing about potato salads are their versatility. You can add your favorite ingredients and have a different dish every time you make it. If you are going on a picnic, or hosting or attending a cookout this summer, I’d like to offer you a delicious suggestion, Potato and Shrimp Salad with Cilantro and Lime Dressing.

I used red Idaho® potatoes for this recipe, but any variation of potato will do. Idaho potatoes have more than 27 varieties of potatoes from which to choose to make your salad. This is a great opportunity to experiment! It also would be delicious with chicken instead of shrimp or roasted poblano instead of sun-dried tomatoes.

The dressing is comprised of cilantro, garlic, lime juice, sour cream, and a touch of mayonnaise, used as an accent, instead of the usual main ingredient. It results in a salad that is perfectly dressed, moist and a little creamy, but not at all thick or overpowering. Also, you can switch the cilantro for parsley if you are not a big cilantro fan, or combine them.

If you want to switch things up from a traditional potato salad, this Potato and Shrimp Salad with Cilantro and Lime Dressing recipe may be the one for you. If you’re a fan of potato salad and cilantro, you must try this recipe. I’d bet you’ll love it, too!

Buen provecho!

Ingredients

(6 servings)

• 3 pounds of Idaho® red potatoes, peeled, diced and cooked
• 1 pound cooked shrimp
• 1 cup roasted or cooked corn
• 1/2 cup sun-dried tomatoes
• Salt and pepper to taste
• 2 tablespoons mayonnaise
• 5 tablespoons sour cream
• 2 garlic cloves, crushed
• 1 cup chopped fresh cilantro
• Juice of 1 to 2 limes

Directions

1. To make the dressing, place the mayonnaise, sour cream, garlic, cilantro lime juice, salt and pepper in the food processor or blender. Mix well until everything is combined.
2. Place the cooked potatoes, cooked shrimp, corn and sun-dried tomatoes in a bowl. Add the dressing and mix well. Chill until ready to serve.