During the warmer months, potato salad is just as in-season as tomatoes or peaches. You simply can’t summer without it. Even though I love traditional potato salad, I’m always looking for a new way to serve the crowd-pleasing side dish. This new, mayo-free twist is inspired by another summer mainstay, a seafood boil.
Seafood boils vary from region to region using different types of proteins but I’m partial to the shrimp boil. Traditionally, a few pounds of shell-on shrimp, whole red potatoes and halved corn cobs are steamed in a huge pot. Once everything is cooked, the contents of the pot are dumped on to a newspaper covered picnic table, dusted with copious amounts of Old Bay Seasoning and served with wedges of lemon. From here, it’s a free for all, hands-on dining experience that’s just as much a dinner as it is a social gathering.
This take on potato salad reimagines all the ingredients you’d typically use in a shrimp boil and combines them into a simple, make ahead side dish that packs all the joy of the summer tradition into a Tupperware container. Once all the potatoes, corn and shrimp are cooked, they’re tossed in a lemon-y Old Bay vinaigrette and sprinkled with lots of chives. —Grant Melton
baby red potatoes, rinsed
ears corn, husks and silks removed
shrimp, peeled, deveined and tails removed
Fill a large pot with water and bring to a boil. Once boiling, add two tablespoons of salt. Add the potatoes and cook until easily pierced with a knife, about 20 minutes. Using a spider or a slotted spoon, remove the potatoes to a bowl to cool.
Return the pot of water to a boil and drop the whole cobs into the water. Blanch for 1 minute. Remove the corn and let cool. Bring water back to a boil. Add in the shrimp and immediately turn off the heat and remove the pot from the burner. Let poach in the hot water for 1 minute before removing to an ice bath. While everything cools make the dressing.
In a large bowl, whisk together olive oil, lemon juice, Old Bay Seasoning, the remaining tablespoons of salt and sugar. Set aside.
Once cool to the touch, slice each potato into four round slices and add to the bowl with the dressing. Cut the corn from the cob and add it to the bowl with the potatoes. Remove the shrimp from the ice bath, pat dry and add to the bowl as well. Toss until all the ingredients are well coated.
Let chill in the fridge for at least 2 hours before serving. To serve, garnish with chives. This dish can be made up to two days in advance.
Grant Melton is an Emmy Award-Winning Producer of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, Food Network Kitchen and Rachael Ray Every Day Magazine. He loves cookies, cocktails and kindness.