This recipe comes from the chef at Kachka restaurant in Portland - an interesting take on a potato salad by adding shrimp, vegetables, and parsley mayonnaise (called "Shrimp Olivier," a Russian retro seafood salad). I had a half pound of shrimp and the other ingredients on hand, including lots of parsley in my garden, so I decided to give it a try. When you want potato salad but with a little something extra, this might do the trick! Their recipe calls for topping the dish with medium cooked shrimp (in addition to the rock shrimp or bay shrimp in the salad).
2 large Yukon Gold potatoes, peeled, cut into 1/4" pieces
Freshly ground pepper
1 medium carrot, peeled and cut into 1/4" pieces
1/3 c. fresh or frozen peas
1/2 lb. bay shrimp
2 hard boiled eggs, finely chopped
2 kosher dill pickles, cut into 1/4" pieces
1/2 small sweet (Vidalia) onion, finely chopped
1/4 c. coarsely chopped fresh dill, plus sprigs for serving
3/4 c. Parsley Mayonnaise (see recipe below)
Cook potatoes in a large pot of boiling salted water until just tender (about 8 minutes). Remove with a slotted spoon and place in a large bowl; let cool.
Return water to a boil and cook the carrots until tender, about 3 minutes. Remove from pot with a slotted spoon and place in another smaller bowl. Repeat with the peas, cooking for about 1 minute. Add to the bowl with the carrots. Let cool.
Add the carrots, peas, shrimp, eggs, pickles, onion, and chopped dill to the potatoes; toss well. Mix in the parsley mayo. Taste for seasoning and add more salt and/or pepper, if needed. Top with dill sprigs just before serving.
3/4 c. packed fresh parsley leaves
3/4 c. mayonnaise
1 T. mustard
Kosher salt and freshly ground pepper
Pulse all the ingredients in a food processor until smooth.
– Kachka Chef Bonnie Morales