Potato, Avocado and Shrimp Salad Recipe
Erica Dinho
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Salad
Cuisine Colombian
Servings 6 servings
Calories 764 kcal
- 6 large peeled potatoes cooked and diced
- 2 pounds cooked shrimp
- 3 ripe avocados peeled and diced
- 1 cup mayonnaise
- 1 cup diced and cooked carrots
- 1 cup cooked peas
- ⅓ cup creme fraiche or crema de leche fresca
- Salt and pepper
- 1 garlic clove chopped
- ¼ cup grated onion
- ¼ cup chopped fresh cilantro or parsley
- ½ teaspoon ground cumin
- ¼ teaspoon paprika
- Juice of 1 lime
In a small bowl whisk together the mayonnaise, creme fraiche, lime juice, salt, pepper and cumin and set aside.
Place the potatoes in a large bowl, add the onions, garlic, carrots, peas, shrimp, avocado and cilantro.
Add the mayonnaise mixture and toss well. Refrigerate until ready to serve.
Serve cold or at room temperature.
Calories: 764kcalCarbohydrates: 58gProtein: 31gFat: 47gSaturated Fat: 8gPolyunsaturated Fat: 19gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 214mgSodium: 1134mgPotassium: 1794mgFiber: 15gSugar: 5gVitamin A: 4313IUVitamin C: 58mgCalcium: 154mgIron: 3mg
Keyword Colombian Potato Salad, potato recipes