Creamy Holiday Potato Salad

Ingredients

• 4 Potatoes (large, peeled and cubed)
• 4 Eggs (hard-boiled and chopped)
• 0.5 lb Shrimp (peeled, deveined, and cooked)
• 0.5 cup Sweet Corn (canned or steamed kernels)
• 2 Carrots (diced and blanched)
• 0.5 cup Green Peas (blanched)
• 0.75 cup Mayonnaise (creamy style)
• 1 tbsp Yellow Mustard (for color and tang)
• Salt (to taste)
• Black Pepper (to taste)

Steps

1. 1

   Peel the potatoes and cut them into uniform cubes. Place them in a large pot of salted water.

2. 2

   Bring the water to a boil and cook the potatoes until tender but still holding their shape, about 10-15 minutes. Drain and set aside.

3. 3

   Hard-boil the eggs in a separate pot. Once cooked, cool them in an ice bath, peel, and chop into bite-sized pieces.

4. 4

   Prepare the vegetables by dicing the carrots and blanching them along with the green peas in boiling water for 2-3 minutes until tender-crisp.

5. 5

   If using raw shrimp, boil or sauté them until pink and opaque. If using pre-cooked shrimp, ensure they are thawed and patted dry.

6. 6

   In a large mixing bowl, combine the cooked potatoes, chopped eggs, shrimp, sweet corn, carrots, and peas.

7. 7

   Add the mayonnaise and yellow mustard to the bowl. Season with salt and black pepper to taste.

8. 8

   Gently fold all ingredients together until the potatoes and vegetables are thoroughly coated in the dressing. Be careful not to mash the potatoes.

9. 9

   Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Notes

The creator recommends this dish for toddlers as it is soft and flavorful. For a smoother texture, ensure the potatoes are cooled slightly before mixing so they don't break down into a mash. The 'yellow cream' mentioned in comments is a mixture of mayonnaise and mustard.

Nutrition per serving

• potato salad
• Christmas
• side dish
• shrimp
• holiday recipes
• kid-friendly