Shrimp, Eggs, and Potato Salad

Shrimp, Eggs, and Potato Salad

Potatoes, shrimp, and boiled eggs with a caper-mayonnaise vinaigrette.

4 servings
Preparation 10 min
Cooking 20 min

Standing 30 min

530 calories per serving 


Ingredients

4 potatoes   800 g
2 eggs size large    
30 shrimp, medium-large   300 g
2 tbsp capers   20 g
4 green onions/scallions   60 g
2 tbsp olive oil   30 mL
1/3 cup lemon juice, freshly squeezed   2 lemons
1/2 cup mayonnaise   125 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Method

  1. Cook the potatoes, unpeeled, in a large pot of boiling salted water until tender, about 20-25 minutes. Drain and let stand 15 minutes or until cool enough to handle.
  2. Meanwhile, prepare the hard-boiled eggs.
  3. In a separate small pot, bring salted water to a boil, then add the shrimp and boil until they are just cooked through and pink, about 2-3 min. With a slotted spoon, transfer the shrimp to a sieve and set aside.
  4. Finely chop the capers and scallions, then put them in a salad bowl. Pour in the olive oil, lemon juice, and mayonnaise, then mix well.
  5. Peel the potatoes and cut them into 1 cm cubes. Add them to the bowl with the dressing and toss to blend. Let stand 10 minutes. Season to taste with salt and pepper. Add the shrimp and chopped boiled eggs. Serve at room temperature.

Nutrition Facts Table

Nutrition Facts

per 1 serving (330g)

Amount

% DV*

* DV = Daily Value

Calories

530

Fat

33 g

51 %

Saturated 5 g
+ Trans 0.1 g

28 %

Cholesterol

255 mg

Sodium

510 mg

21 %

Carbohydrate

37 g

12 %

Fibre

3 g

12 %

Sugars

3 g

Protein

21 g

Vitamin A

15 %

Vitamin C

60 %

Calcium

6 %

Iron

25 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info

Claims

Free :
Added Sugar, Trans Fat
Low :
Saturated Fat
Source of :
Calcium, Fibre, Manganese, Omega-3, Omega-6, Vitamin B2, Vitamin D
Good source of :
Copper, Folacin, Iron, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Zinc
Excellent source of :
Magnesium, Niacin, Potassium, Selenium, Vitamin B12, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
Diet-related health claims :
Heart-healthy

More info


This recipe is in the following categories: Potato | Shellfish | First courses/Appetizers | Lunch box | Main courses/Entrées | Salads | Halal | Heart-healthy | High Iron | Low Saturated Fat | Source of Omega-3 | Buffet

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