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Frogmore Potato Salad

Frogmore Potato Salad is full of corn, shrimp, and smoked sausage tossed in a creamy dressing flavored with Old Bay Seasoning and creole mustard. It’s an awesome southern side that is a welcome addition to any cookout.

Frogmore Potato Salad in a bowl.

It goes great with burgers, hot dogs, grilled chicken or pulled pork.

This recipe for southern potato salad is based on Frogmore Stew.

What Is Frogmore Stew?

Also called Lowcountry Boil, it is a one pot meal full of shrimp, potatoes, corn on the cob and smoked sausage all boiled in a pot together with seasoning. It originated in the town of Frogmore, SC. Interesting fact, Frogmore is about 15 minutes from my house. The dish stems from the Gullah community on St Helena Island, which is where Frogmore is located. The Gullah are very unique in that they are an African American community that really has worked to preserve their West African heritage and they even speak their own dialect.

Potato Salad in a mixing bowl.

Be sure to try this Slow Cooker Low Country Boil and this Instant Pot Low Country Boil.

Ingredient Notes

  • Small Red Potatoes– If you use medium-sized potatoes, cut them in half before boiling to cook them faster. Yukon Gold Potatoes can be used instead or red potatoes.
  • Old Bay Seasoning– Added to the water to season the potatoes and to the potato salad itself.
  • Yellow Corn– fresh sweet corn is best, either yellow or white.
  • Shrimp– use fresh shrimp or fozen shrimp that have been thawed.
  • Smoked Sausage– I like kielbasa but andouille can be used.
  • Sweet Onion
  • Mayonnaise– use a good quality mayo like Helmann’s or Duke’s.
  • Creole Mustard– I like Zatarains. Yellow or Dijon mustard can be substituted.
  • Lemon Juice– adds a little acidity and brightens the other flavors.
  • Parsley– adds fresh herb flavor.
Frogmore Potato Salad in a large bowl with bowl of corn on the cob in background.

Make It Spicier

To make this potato salad spicier, add a pinch or two of cayenne pepper.

Frogmore Potato Salad Recipe Tip

Careful not to overcook the potatoes or they will get water-logged. Just cook them until you can pierce them easily with a knife or fork.

Storage

Leftovers will keep for 3 days in an airtight container in the refrigerator.

Frogmore Potato Salad in a bowl.

More Potato Salad Recipes

Frogmore Potato Salad

Frogmore Potato Salad is full of corn, shrimp, and smoked sausage tossed in a creamy dressing flavored with Old Bay Seasoning and creole mustard. It's an awesome southern side that is a welcome addition to any cookout.
PREP: 10 minutes
COOK: 25 minutes
TOTAL: 35 minutes
SERVINGS: 8

Ingredients

  • 3 pounds small red potatoes
  • ¼ cup Old Bay Seasoning
  • 2 ears yellow corn
  • 1 pound small to medium shrimp, peeled and deveined
  • 12 ounces smoked sausage, sliced
  • ½ medium sweet onion, diced
  • ¾ cup mayonnaise
  • 1 tablespoon Creole mustard
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon Old Bay Seasoning
  • salt and pepper to taste

Instructions

  • Place potatoes in a pot and cover with water. Add Old Bay seaoning and bring to a boil. Simmer for 15 to 20 minutes or until you can pierce them with a fork.
    Remove with a slotted spoon and place in a colander.
  • Add corn to the simmering water for 3 minutes.
    Add shrimp and cook another 2 minutes or until shrimp are cooked. Drain.
  • Heat a nonstick skillet over medium-high heat. Add sausage and onion and cook until sausage is browned and onion is soft, about 5 minutes. Set aside.
  • In a large bowl, stir together mayonnaise, mustard, lemon juice, parsley, and Old Bay seasoning.
  • Cut potatoes into bite-sized pieces and stir into mayonnaise mixture.
    Cut corn kernels from cob and stir in with the potatoes along with the shrimp.
  • Add sausage/onion mixture. Mix well and check for seasoning. Add salt and pepper to taste.

Nutrition

Calories: 461kcal | Carbohydrates: 30g | Protein: 21g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 130mg | Sodium: 626mg | Potassium: 1.065mg | Fiber: 3g | Sugar: 3g | Vitamin A: 173IU | Vitamin C: 18mg | Calcium: 87mg | Iron: 3mg
Course: Side Dish
Cuisine: Southern

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