Name: Seafood Potato Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 2 pounds waxy potatoes, peeled and cut into 1-inch cubes; 1 tablespoon kosher salt, for boiling potatoes; 8 ounces cooked shrimp, peeled and chopped; 4 ounces imitation crab or lump crab meat, chopped; 2 stalks celery, finely diced; 1/4 cup red onion, finely diced; 2 tablespoons fresh parsley, chopped; 3/4 cup mayonnaise; 1/4 cup sour cream; 2 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 1/2 teaspoon Old Bay seasoning or seafood seasoning; 1/2 teaspoon salt, plus more to taste; 1/4 teaspoon black pepper; 2 large hard-boiled eggs, chopped; 1/4 cup dill pickles, finely chopped

Seafood Potato Salad tastes creamy, briny, and bright, with tender potatoes, sweet shrimp, and a zippy dressing that feels like a beach picnic in a bowl. It works perfectly for potlucks, cookouts, or a make-ahead weeknight dinner, and you can pull it together in about 45 minutes total. I grew up in a coastal town and still judge every gathering by whether someone brought a good seafood salad, so this one matters to me.

Why Make This Seafood Potato Salad at Home

Homemade seafood potato salad gives you control over everything: the type of seafood, how creamy it feels, and how much seasoning it carries. You skip the gloopy deli versions and get something fresh, chilled, and full of real flavor.

You also stretch pricier seafood by pairing it with hearty potatoes and crunchy veggies. That combo feeds a crowd, travels well, and tastes even better the next day.

“This Seafood Potato Salad tastes like a chilled seafood platter met a classic picnic salad and decided to be best friends forever. ★★★★★”

Ingredients You Need

Potatoes and seafood

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 prefer a firmer bite.
1 pound shrimp, peeled and deveined, tails removed
- Medium shrimp (31–40 count) cook quickly and stay tender. Frozen shrimp work great; thaw in the fridge overnight.
8 ounces lump crab meat
- Use refrigerated lump crab for best flavor. Canned crab works in a pinch; drain it very well.
4 ounces imitation crab, chopped (optional)
- This stretches the salad on a budget and adds a slightly sweet flavor.

Veggies and flavor boosters

3 ribs celery, finely diced
1 small red onion, very finely diced
1 small red bell pepper, finely diced
3 green onions, thinly sliced
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives (optional but tasty)
1/2 cup dill pickles or sweet pickles, finely chopped
- Use dill pickles for a tangy bite or sweet pickles for a more old-school flavor.

Dressing

3/4 cup mayonnaise
- Use a real mayo like Hellmann’s or Duke’s for the best texture.
1/4 cup sour cream or plain Greek yogurt
- Sour cream gives a richer flavor; Greek yogurt keeps it lighter.
2 tablespoons Dijon mustard
1 tablespoon yellow mustard
2 tablespoons fresh lemon juice
1 tablespoon pickle juice or seafood stock
1 teaspoon Old Bay seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon sugar or honey (optional, to balance acidity)

Optional add-ins

3 hard-boiled eggs, chopped
1/2 cup thawed peas
1/2 cup corn kernels
Extra Old Bay or paprika for sprinkling on top

Equipment

Large pot for boiling potatoes
Medium pot for cooking shrimp
Large mixing bowl
Small bowl or jar for dressing
Colander
Sharp knife and cutting board
Rubber spatula or large spoon
Measuring cups and spoons
Large serving bowl with lid or plastic wrap

Tips & Mistakes

Cut potatoes in even chunks so they cook at the same rate and stay tender, not mushy.
Salt the potato cooking water generously so the potatoes taste seasoned all the way through.
Boil potatoes until just fork tender, then drain and spread them on a sheet pan so they cool quickly and do not steam themselves soggy.
Cook shrimp only until they turn pink and opaque, then chill them right away to keep them juicy.
Pat seafood dry before mixing so the dressing stays thick and flavorful instead of watery.
Mix the dressing separately and taste it before adding to the salad so you adjust seasoning easily.
Fold the salad gently so you keep potato chunks and seafood pieces intact.
Chill the salad at least 1 hour before serving so flavors meld and the texture sets.
Add fresh herbs near the end so they stay bright and do not wilt.
Keep the salad cold at gatherings and avoid leaving it at room temperature longer than 2 hours for food safety.

How to Make Seafood Potato Salad

Step 1: Cook the potatoes

Bring a large pot of water to a boil and salt it generously. Add the potato chunks and cook 10 to 15 minutes until they feel just tender when you poke them with a fork. Drain them, spread them on a sheet pan or large plate, and let them cool to room temperature.

Step 2: Cook the shrimp

While the potatoes cook, fill a medium pot with water, add a pinch of salt and a squeeze of lemon if you like, and bring it to a gentle boil. Add the shrimp and cook 2 to 3 minutes until they turn pink and opaque. Drain them, rinse briefly with cold water, pat dry, and chill them in the fridge.

Step 3: Prep the seafood and veggies

Pick through the crab meat and remove any bits of shell. Chop the imitation crab if you use it. Dice the celery, red onion, bell pepper, pickles, and herbs, and set everything aside.

Step 4: Mix the dressing

In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, Dijon mustard, yellow mustard, lemon juice, pickle juice or seafood stock, Old Bay, garlic powder, onion powder, smoked paprika, salt, pepper, and sugar or honey if you use it. Taste and adjust salt, pepper, or lemon juice. Aim for a slightly bold flavor since the potatoes will mellow it out.

Step 5: Combine potatoes and dressing

Place the cooled potatoes in a large mixing bowl. Spoon about two thirds of the dressing over the potatoes and gently fold until they look coated. Let them sit 5 to 10 minutes so they soak up some flavor.

Step 6: Add seafood and veggies

Add the shrimp, crab, imitation crab if using, celery, red onion, bell pepper, pickles, green onions, parsley, dill, and chives. Fold everything together gently so you keep the seafood in nice pieces. Add more dressing as needed until the salad looks creamy but not soupy.

Step 7: Adjust and chill

Taste the salad and adjust with more salt, pepper, lemon juice, or Old Bay. Fold in chopped hard-boiled eggs, peas, or corn if you like those add-ins. Cover the bowl and chill at least 1 hour, or up to 24 hours, before serving.

Step 8: Garnish and serve

Before serving, give the salad a gentle stir. Sprinkle a little smoked paprika, extra dill, or sliced green onions on top for color. Serve it cold and keep it on ice or in the fridge between servings.

Variations I've Tried

I swap the shrimp for cooked lobster chunks when I feel fancy and want a special occasion version. I also make a lighter version with half mayo and half Greek yogurt, plus extra lemon and herbs, and it still tastes rich. Sometimes I skip crab and use only shrimp with a bit more Old Bay for a shrimp potato salad that tastes like a shrimp boil in salad form.

I also tried a Cajun twist with Cajun seasoning instead of Old Bay, extra bell pepper, and a touch of hot sauce in the dressing. Another favorite uses smoked salmon instead of shellfish, with capers and extra dill for a brunch-style salad. You can also keep it kid friendly by using more imitation crab and milder mustard.

How to Serve Seafood Potato Salad

Serve seafood potato salad well chilled in a big bowl with a spoon that reaches the bottom so everyone gets seafood in every scoop. It pairs nicely with grilled chicken, burgers, hot dogs, or simple baked fish, plus crunchy sides like coleslaw or green salad. I also like to scoop it into lettuce cups, stuff it into toasted rolls, or spoon it over sliced tomatoes and cucumbers. Add lemon wedges on the side so people can squeeze more brightness on top.

How to store

Store leftovers in an airtight container in the fridge for up to 3 days.
Stir gently before serving again and add a spoonful of mayo or yogurt if the salad looks a bit dry.
Avoid freezing seafood potato salad because the potatoes and mayo dressing change texture and turn grainy.
If you want to warm it slightly, let it sit at room temperature 10 to 15 minutes instead of heating, since heat can split the dressing.