Name: Seafood Potato Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2 pounds waxy potatoes, such as Yukon Gold, cut into 1-inch cubes; 1 tablespoon kosher salt, for boiling potatoes; 8 ounces cooked shrimp, peeled and deveined, chopped; 4 ounces lump crab meat, picked over for shells; 2 stalks celery, finely diced; 1/4 cup red onion, finely minced; 2 tablespoons fresh parsley, chopped; 2 tablespoons fresh dill, chopped; 1/2 cup mayonnaise; 1/4 cup plain Greek yogurt; 2 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 1/2 teaspoon Old Bay or other seafood seasoning; 1/2 teaspoon fine sea salt; 1/4 teaspoon freshly ground black pepper; 2 large hard-boiled eggs, chopped

Seafood Potato Salad tastes like a creamy, briny, herby bite of summer that somehow works in every season. It suits seafood lovers who want a make-ahead side dish or light main in about 45 minutes, including chill time. I grew up in a potato salad family and snuck seafood into it one holiday, and my aunt still talks about “that fancy version” every year.

Why Make This Seafood Potato Salad at Home

Homemade Seafood Potato Salad gives you tender potatoes, sweet seafood, and just enough creamy dressing without that heavy deli-counter feel. You control the salt, the mayo, and the seafood mix, so the salad tastes fresh instead of gloopy.

You also save money when you use a mix of shrimp, crab, or imitation crab instead of a big pile of pricey jumbo crab. The salad keeps well, travels well, and turns into either a side dish or a full meal with almost no extra effort.

“This Seafood Potato Salad tastes like a beach vacation in a bowl, only with better seasoning and no sunburn. ★★★★★”

Ingredients You Need

Potatoes

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- Yukon Golds hold their shape and stay creamy.
- Use red potatoes if you like a firmer bite.
- Avoid very starchy russets, which break apart too easily.

Seafood

1 pound small cooked shrimp, peeled and deveined
- Use frozen, thawed shrimp to save time. Pat them dry so they do not water down the dressing.
8 ounces lump crab meat or imitation crab, chopped
- Use refrigerated pasteurized crab for best flavor.
- Imitation crab works well and costs less, especially for big batches.
Optional: 4 ounces cooked bay scallops or chopped cooked lobster for a splurge version

Veggies and Mix-ins

3 celery stalks, finely diced
1 small red onion, finely diced
- Soak the diced onion in cold water for 10 minutes if you want a milder bite.
1 small red bell pepper, finely diced
3 hard-boiled eggs, chopped
2 tablespoons capers, drained
2 tablespoons chopped dill pickles or sweet relish, to taste
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
Optional: 1 tablespoon chopped chives

Dressing

3/4 cup mayonnaise
- Use a full-fat mayo for best texture; Duke’s or Hellmann’s both work nicely.
1/4 cup sour cream or plain Greek yogurt
- Yogurt adds tang and lightens the dressing a bit.
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon Old Bay or other seafood seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar or honey, to balance the acidity
1/2 teaspoon smoked paprika
Salt and black pepper to taste

Optional Garnishes

Extra chopped dill and parsley
Paprika for sprinkling
Lemon wedges on the side

Pantry Shortcuts

Use pre-cooked, peeled frozen shrimp from a bag. Thaw in cold water and pat dry.
Use store-bought hard-boiled eggs if you want to skip boiling and peeling.
Use pre-chopped onion and celery from the produce section in a pinch.

Equipment

Large pot for boiling potatoes
Colander
Large mixing bowl
Small bowl or jar for dressing
Rubber spatula or large spoon
Sharp knife and cutting board
Measuring cups and spoons
Optional: steamer basket if you prefer to steam potatoes instead of boiling

Tips & Mistakes

Cut potatoes the same size so they cook evenly and stay tender, not mushy.
Salt the cooking water generously so the potatoes taste seasoned from the inside.
Stop cooking when a fork slides in with slight resistance; overcooked potatoes fall apart in the bowl.
Drain potatoes well and let them steam off excess moisture so the dressing does not thin out.
Cool potatoes to just warm before mixing; very hot potatoes can break and turn the salad gluey.
Pat seafood dry so it does not water down the dressing or make the salad soggy.
Taste the seafood; if it tastes bland, add a pinch of salt and lemon before mixing into the salad.
Mix the dressing separately so you can adjust seasoning before it touches the potatoes.
Add only about two-thirds of the dressing at first, then add more as needed so you avoid a soupy texture.
Fold the salad gently so you keep potato chunks and seafood pieces intact.
Chill the salad at least 1 hour so flavors meld; serve within 24 hours for best texture.
Add fresh herbs near serving time so they stay bright and green.
Avoid freezing the finished salad; the mayo dressing can separate and turn grainy.
Keep the salad cold at gatherings; nest the bowl in a larger bowl of ice to keep it food-safe.
Taste again right before serving and adjust with a squeeze of lemon, pinch of salt, or extra dill.

How to Make Seafood Potato Salad

Step 1: Cook the Potatoes

Add the potato chunks to a large pot and cover with cold water by about 1 inch.
Add a generous tablespoon of kosher salt to the water.
Bring the pot to a gentle boil over medium-high heat, then lower to a simmer.
Cook 10 to 15 minutes, until a fork slides into a piece with just a little resistance.
Drain the potatoes in a colander and let them sit 5 to 10 minutes so steam escapes and surfaces dry slightly.
Spread the potatoes on a sheet pan or large plate to cool to just warm.

Step 2: Prep the Seafood

If you use frozen cooked shrimp, thaw them in a bowl of cold water for about 10 minutes.
Drain the shrimp and pat them very dry with paper towels.
Chop larger shrimp into bite-size pieces, about the same size as the potato chunks.
Pick through crab meat for any bits of shell and chop any very large pieces.
If you add scallops or lobster, chop them into small, tender pieces as well.
Toss the seafood with a teaspoon of lemon juice and a pinch of salt, then set aside.

Step 3: Chop the Veggies and Eggs

Dice celery, red onion, and red bell pepper into small, even pieces.
Chop the hard-boiled eggs into chunks that hold their shape.
Roughly chop dill, parsley, and any chives you use.
Drain capers and chop pickles if you use them instead of relish.

Step 4: Mix the Dressing

In a small bowl, whisk together mayonnaise, sour cream or yogurt, Dijon mustard, and lemon juice.
Add Old Bay, garlic powder, onion powder, sugar or honey, smoked paprika, salt, and pepper.
Whisk until the dressing looks smooth and creamy.
Taste and adjust seasoning; add more lemon for brightness, more Old Bay for seafood flavor, or a pinch more sugar if it tastes too sharp.

Step 5: Build the Salad

Place the cooled, slightly warm potatoes in a large mixing bowl.
Spoon about two-thirds of the dressing over the potatoes.
Gently fold with a spatula until the potatoes look lightly coated.
Add celery, onion, bell pepper, capers, pickles or relish, and chopped eggs.
Add the shrimp and crab mixture.
Fold gently so you keep the potato chunks and seafood pieces intact.
Add more dressing as needed until the salad looks creamy but not soupy.
Fold in fresh dill and parsley.

Step 6: Chill and Serve

Taste the salad and adjust salt, pepper, and lemon juice.
Cover the bowl and chill in the fridge at least 1 hour, up to 24 hours.
Before serving, stir gently, then top with extra herbs and a light sprinkle of paprika.
Serve cold or slightly cool.

Variations I’ve Tried

Spicy Cajun Seafood Potato Salad
Swap Old Bay for Cajun seasoning, add a teaspoon of hot sauce, and toss in diced jalapeño. Use andouille-style chicken sausage on the side if you want more protein without pork.
Light Mediterranean Style
Use half mayo and half Greek yogurt, add chopped cucumber, cherry tomatoes, and extra lemon. Season with oregano and a little crumbled feta for a bright, tangy twist.
Avocado Seafood Potato Salad
Stir in one diced ripe avocado right before serving and cut the mayo back by a couple of tablespoons. Add lime juice and cilantro for a fresh, almost taco-inspired flavor.
No-Egg Version
Skip the hard-boiled eggs and add extra shrimp or crab to keep the salad hearty. Increase celery and bell pepper for more crunch.
All-Shrimp Version
Use all shrimp instead of a mix, and add extra Old Bay and lemon. This version tastes a bit like shrimp boil meets potato salad.

How to Serve Seafood Potato Salad

Serve Seafood Potato Salad chilled as a side dish with grilled chicken, baked fish, or simple roasted veggies. Scoop it onto crisp lettuce leaves for a lighter lunch, or pile it into a bowl with sliced cucumbers and cherry tomatoes for a full meal. Pack it in a chilled container for picnics or potlucks and keep it on ice while it sits out. Add lemon wedges on the side so everyone can brighten their own serving.

How to store

Fridge: Store Seafood Potato Salad in an airtight container in the refrigerator up to 3 days. Stir gently before serving and add a squeeze of lemon or a spoonful of mayo if it looks a bit dry.
Freezer: Avoid freezing, since the mayo dressing can separate and the potatoes can turn grainy after thawing.
Reheating: Serve this salad cold or cool; skip reheating. If you want it closer to room temperature, let it sit out of the fridge about 15 to 20 minutes, then stir and serve.