Frogmore Potato Salad

5 from 1 vote

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 Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: Southern

Servings:

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