Grilled Po Boy Potato Salad

Shrimp and potatoes are lightly grilled in this easy Po Boy Potato salad! This Grilled Po Boy Potato Salad will soon be gracing your BBQs and get-togethers.

This Po’ Boy Potato Salad is outrageously good! A perfect summer food. The potatoes are parboiled, and then both the potatoes and the shrimp are tossed with seasoning and Mazola Corn Oil. This makes it a slightly healthier option but one that of course tastes incredible. You’ve never tried a potato salad recipe quite like this before.

Grilled Potato Salad Recipe

I grilled both the potatoes and the shrimp for this salad. Grilling lends a nice smoky flavor. Plus, it keeps your kitchen cool during these warm months. After tossing the potatoes and the shrimp with a simple dressing, this side dish is ready to be served! I would almost call it a meal all on its own. I promise this Po’ Boy Potato Salad will be a hit all summer long.

Ingredients

• Uncooked jumbo shrimp
• Mazola Corn Oil
• Cajun seasoning
• Salad potatoes
• Salt
• Pepper
• Shredded lettuce
• Cherry tomatoes
• Greek yogurt
• Mayo
• Dijon mustard
• Salt
• Lemon juice
• Parsley

For the exact amounts needed, please see the recipe card below.

How to Make Grilled Po Boy Potato Salad

1. Soak your wooden skewers in water for about 30 minutes.
2. Boil the potatoes for 8 minutes. Remove from heat and drain the liquid.
3. Meanwhile, remove the shells from your shrimp.
4. Toss the shrimp in 1 tablespoon of oil and the seasoning.
5. Thread the shrimp onto the soaked skewers.
6. Toss the potatoes with 2 tablespoons of Mazola corn oil with salt and pepper.
7. Grill the potatoes for 4-6 minutes per side or until the grill marks appear.
8. Remove from the grill and let cool until easy to handle.
9. Add the skewered shrimp onto the grill and cook for 2-3 minutes per side. Remove and let cool.
10. Cut the potatoes into bite-sized pieces.
11. Chop the shrimp and add to the potatoes along with the tomatoes and lettuce.
12. In a bowl, combine the mayo with the yogurt, mustard, salt, and juice.
13. Toss with potatoes.
14. Sprinkle with parsley for garnish.

FAQs

How long is potato salad good for?

Potato salad can be kept stored in an airtight container in the fridge for up to 5 days. That said it tastes best when eaten within 2 or 3 days because the longer you wait, the more the mixture wants to separate. You can easily stir the salad to combine any loose liquids.

How long can potato salad last out of the fridge?

This salad can be kept out of the fridge fr up to 2 hours at normal conditions but if the weather is hot I recommend not letting it sit out for more than an hour at a time. This is to keep the mayo in the salad from spoiling which will keep it from becoming a food safety issue so that it can be enjoyed properly without causing anyone to feel unwell.

Can you freeze potato salad?

Unfortunately, this is not one of those recipes that can do well when frozen. this has a lot to do with the mayo-based dressing but also has a lot to do with the potatoes as well. Freezing this potato salad will cause all kinds of issues to arise once it thaws. As much fun as it is to make it in advance of an event, I do not recommend freezing it. Prep it the day before or the same day you plan on eating it for the best tasting results.

Delicious side dish salad recipes to try at your next BBQ:

1. Greek Pasta Salad
2. Low-Carb Cauliflower Potato Salad Recipe
3. Dill Pickle Pasta Salad
4. Greek Style Red Potato Salad
5. Loaded Vegetable Pasta Salad
6. Healthy and Easy Bow Tie Pasta Salad Recipe

Continue to Content

Yield: 10

Grilled Po Boy Potato Salad

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This easy po boy potato salad features both grilled shrimp and potatoes for slightly smokey flavor that will compliment any bbq!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 16 oz uncooked jumbo shrimp
• 3 tablespoons Mazola Corn Oil, divided
• 1 teaspoon Cajun seasoning
• 3 lbs salad potatoes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup Greek yogurt
• 3 tablespoon mayo
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• Splash lemon juice
• Parsley for garnish

Instructions

1. Soak wooden skewers (8-10) in water for 30 minutes.
2. Boil potatoes for 8 minutes. Remove from heat and drain. Meanwhile, remove shells from shrimp. Toss shrimp with 1 tablespoon oil and seasoning. Thread shrimp onto soaked skewers.
3. Toss potatoes with 2 tablespoon of Mazola Corn Oil, salt and pepper. Grill potatoes for 4-6 minutes per side or until grill marks appear. Remove and let cool until easy to handle.
4. Add skewered shrimp to the grill. Grill 2-3 minutes per side. Remove, let cool.
5. Cut potatoes into bite sized pieces. Chop shrimp and add to potatoes along with tomatoes and lettuce.
6. In a bowl, combine mayo, yogurt, mustard, salt and juice. Toss with potatoes. Sprinkle with parsley.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 178Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 98mgSodium 946mgCarbohydrates 13gFiber 3gSugar 4gProtein 14g

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