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–+ servings
grilled shrimp potato salad

Ranch Potato Salad with Grilled Shrimp

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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 Grill or Grill Pan
  • 1 Large pot
  • 1 Mixing bowl
  • 1 Whisk
  • 1 large spoon
  • 1 Cutting board
  • 1 Knife
  • 1 colander

Ingredients
  

  • 1 pound small red potatoes quartered
  • 1 pound shrimp peeled and deveined
  • 3 tablespoons olive oil divided
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 cup ranch dressing
  • 1/4 cup fresh dill chopped
  • 1/4 cup green onions chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Boil the potatoes in a large pot of salted water until tender, about 15 minutes, then drain and let cool.
  • Preheat the grill to medium-high heat.
  • In a mixing bowl, whisk together 2 tablespoons of olive oil, lemon juice, garlic powder, paprika, salt, and black pepper.
  • Toss the shrimp in the marinade and let them sit for 5 minutes.
  • Grill the shrimp for 2-3 minutes on each side until pink and cooked through.
  • In a large bowl, combine the cooled potatoes, ranch dressing, dill, green onions, and remaining 1 tablespoon of olive oil.
  • Gently fold in the grilled shrimp.
  • Chill the salad in the refrigerator for at least 10 minutes before serving.

Notes

For extra flavor, consider adding a sprinkle of smoked paprika over the finished salad or incorporating a splash of hot sauce into the ranch dressing for a spicy kick. Always taste and adjust the seasoning before serving to ensure the perfect balance of flavors.
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