Oh, this potato salad! Seriously, it’s the *ultimate* summer side dish, and I’m so excited to share my go-to recipe for Potato Salad with Shrimp, Hard-Boiled Eggs, and Bacon with you. It’s that perfect blend of creamy, tangy, and savory that just screams comfort food. I remember making this for the first time for a family reunion, and let me tell you, it disappeared in minutes! The combination of the tender potatoes, the sweet little shrimp, the rich eggs, and that salty, crunchy bacon is just pure magic. It’s the kind of dish that makes everyone ask for the recipe.
Why You’ll Love This Potato Salad with Shrimp, Hard-Boiled Eggs, and Bacon
There are so many reasons why this Potato Salad with Shrimp, Hard-Boiled Eggs, and Bacon is a total winner!
- It’s got that amazing mix of creamy, tangy, and savory flavors that just hits all the right notes.
- Seriously, it’s super easy to whip up, even if you’re not a kitchen whiz!
- It’s the perfect dish to take to any get-together – everyone always raves about it!
Gathering Your Ingredients for Potato Salad with Shrimp, Hard-Boiled Eggs, and Bacon
Okay, so let’s talk about what you’ll need to make this amazing Potato Salad with Shrimp, Hard-Boiled Eggs, and Bacon. Trust me, using good quality ingredients really makes a difference here! It’s not complicated, but a few little details will make it extra special.
Fresh Produce
We’re starting with about 1.5 pounds of red potatoes – I like to cut them into nice, bite-sized 1-inch pieces. You’ll also need a quarter cup of red onion, chopped really finely so it doesn’t overpower everything. And a couple of tablespoons of fresh parsley, chopped up, adds such a lovely fresh flavor and pretty color!
Protein Powerhouses
For our main stars, grab a pound of large shrimp. Make sure they’re peeled and deveined, and then just chop them up into bite-sized bits. We also need six large eggs. Getting these perfectly hard-boiled is key, and I’ll show you how later! For more on how to achieve perfectly boiled eggs for potato salad, check out this guide.
The Savory Crunch
You absolutely have to have bacon for this! We need about 8 slices, cooked until they’re nice and crisp. Then, just crumble it all up. It adds this fantastic salty crunch that you just can’t skip.
The Creamy, Tangy Dressing
This is where all the magic happens! You’ll need a cup of mayonnaise – use your favorite kind. Then, a quarter cup of Dijon mustard. I find a good quality Dijon really adds that zip. And for the tang, we’ll use 2 tablespoons of apple cider vinegar.
Seasonings and Aromatics
Of course, we need salt and freshly ground black pepper to taste. And here’s a little secret: if you like a bit more tang, a tiny splash of pickle juice in the dressing is *chef’s kiss*!
Step-by-Step Guide to Preparing Potato Salad with Shrimp, Hard-Boiled Eggs, and Bacon
Alright, let’s get this amazing potato salad made! It’s really not hard at all, just a few simple steps. Once you see how easy it is, you’ll be making it all the time!
Cooking the Potatoes
First things first, grab a big pot and put your cut-up potatoes in there. Cover them with cold water – make sure they’re submerged! Then, bring it all to a boil over high heat. Once it’s boiling, let them cook for about 15 to 20 minutes, or until they’re tender when you poke them with a fork. You don’t want them mushy, just perfectly tender. Learn more about the best way to boil potatoes for salads.
Preparing the Shrimp and Eggs
While those potatoes are doing their thing, let’s get the shrimp and eggs ready. For the eggs, put them in another saucepan and cover them with cold water. Bring that to a boil, then immediately lower the heat to a simmer for about 10 minutes. After that, drain them and run them under cold water to cool them down quickly. Peel those babies and chop them up. For the shrimp, bring a separate pot of water to a boil. Toss in your shrimp and cook them for just 2-3 minutes, until they turn pink and are cooked through. Drain them, give them a quick rinse with cold water, and then chop them into nice, bite-sized pieces. We want them to mix in easily!
Crafting the Dressing
Now for the creamy, tangy dressing that ties it all together! Grab a large bowl – this is where we’ll mix everything. Whisk together your mayonnaise, Dijon mustard, and apple cider vinegar until it’s all smooth and creamy. It should look lovely and uniform.
Combining and Seasoning
Okay, time for the grand finale! Add your perfectly cooked potatoes, the chopped shrimp, the chopped eggs, your crumbled bacon, the finely chopped red onion, and that fresh parsley into the bowl with the dressing. Now, gently toss everything together. You want to make sure everything gets coated in that delicious dressing without mashing up those tender potatoes. Once it’s all mixed, give it a taste and season it with salt and black pepper. Add a little more if you think it needs it!
Chilling for Flavor
This is super important, so don’t skip it! Cover that bowl and pop it in the fridge for at least 30 minutes. This lets all those amazing flavors really meld together. Trust me, it tastes so much better when it’s had a chance to chill out for a bit!
Expert Tips for Perfect Potato Salad with Shrimp, Hard-Boiled Eggs, and Bacon
You know, making a truly fantastic Potato Salad with Shrimp, Hard-Boiled Eggs, and Bacon isn’t just about following the steps; it’s about a few little tricks that make all the difference. I’ve learned a few things over the years that really elevate this dish from good to absolutely unforgettable.
Achieving the Right Potato Texture
My biggest tip for the potatoes? Don’t overcook them! You want them tender enough to pierce with a fork, but they absolutely cannot be mushy. If they get too soft, your salad will just turn into a starchy mess. Cook them just until they’re fork-tender, then drain them right away. That stops the cooking process.
Customizing the Dressing
The dressing is really where you can play around and make it your own. I usually start with the amounts in the recipe, but don’t be afraid to add more mayonnaise if you like it extra creamy, or a bit more Dijon mustard if you want that extra kick. And that little splash of pickle juice I mentioned? It adds a subtle tang that I just adore. Taste as you go!
Adding Extra Crunch
While the bacon gives us that awesome crunch, sometimes I like to throw in some finely chopped celery or even some diced dill pickles. They add another layer of texture and a little extra zing that complements the shrimp and eggs beautifully. It’s all about playing with those textures!
Frequently Asked Questions about Potato Salad with Shrimp, Hard-Boiled Eggs, and Bacon
Got questions about my amazing Potato Salad with Shrimp, Hard-Boiled Eggs, and Bacon? I’ve got you covered! It’s a pretty straightforward recipe, but I always get asked a few things, so let’s dive in!
Can I make this potato salad ahead of time?
Oh, absolutely! This salad actually tastes *better* when it’s made ahead. I usually make it the day before a picnic or BBQ. It gives all those yummy flavors, especially from the dressing and the bacon, time to really mingle and deepen. Just keep it covered in the fridge.
What is the best way to store leftovers?
Storing leftovers is super easy. Just pop any extra potato salad into an airtight container and keep it in the refrigerator. It should stay fresh and delicious for about 3 to 4 days. I find the flavors are still great, though the potatoes might absorb a little more dressing over time.
Are there any vegetarian alternatives to the bacon?
That’s a great question for my vegetarian friends! While the bacon is a key flavor component, you can definitely get a smoky crunch from other sources. Try some smoked paprika added to the dressing for that smoky flavor. For texture, some folks like to use crispy fried onions or even some toasted, chopped pecans. They give a nice little crunch!
Nutritional Estimate for Potato Salad with Shrimp, Hard-Boiled Eggs, and Bacon
Just a heads-up, this nutritional info is an estimate! It can totally change depending on the brands you use and exactly how much of everything you add. But generally, for a serving size of about 1 cup, you’re looking at around 450 calories, 30g of fat (with 8g saturated), 18g of protein, and 30g of carbohydrates. It’s a hearty dish, for sure!
Share Your Potato Salad with Shrimp, Hard-Boiled Eggs, and Bacon Creation!
I just love hearing about your kitchen adventures! Have you made this incredible Potato Salad with Shrimp, Hard-Boiled Eggs, and Bacon yet? I’d be thrilled if you’d share your experience in the comments below. Did you try any fun variations? How did it go over at your last get-together? Don’t forget to rate the recipe too! For more delicious recipes, check out our dessert recipes.
Print
Ultimate Potato Salad: 6 Delicious Ingredients
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
A classic potato salad recipe featuring tender potatoes, succulent shrimp, hard-boiled eggs, and crispy bacon, all coated in a creamy, tangy dressing.
Ingredients
- 1.5 pounds red potatoes, cut into 1-inch pieces
- 1 pound large shrimp, peeled and deveined
- 6 large eggs
- 8 slices bacon, cooked and crumbled
- 1 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Place potato pieces in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and set aside.
- While potatoes are cooking, bring a separate pot of water to a boil. Add shrimp and cook for 2-3 minutes until pink and cooked through. Drain and rinse with cold water. Chop the shrimp into bite-sized pieces.
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and cool under cold running water. Peel and chop the eggs.
- In a large bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar.
- Add the cooked potatoes, chopped shrimp, chopped eggs, crumbled bacon, chopped red onion, and parsley to the bowl with the dressing.
- Gently toss all ingredients until well combined.
- Season with salt and black pepper to taste.
- Chill for at least 30 minutes before serving.
Notes
- For a richer flavor, you can add a splash of pickle juice to the dressing.
- Feel free to add other vegetables like celery or pickles for extra crunch.
- Adjust the amount of mayonnaise and mustard to your preference.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 150mg
Keywords: potato salad, shrimp salad, egg salad, bacon salad, classic potato salad, creamy potato salad, picnic salad