This is a shrimp potato salad that my friend Mafi made a few years ago in Austin when she invited us for dinner. She told us this was a typical salad from Guayaquil (Ecuador), but I had never had it before, and was impressed by the simplicity and the flavor in this potato salad variation. Who doesn’t love a good potato salad? But add carrots, just barely boiled plus some delicious shrimp, and you have a great combination.
Latin/Ecuadorian style shrimp potato salad made with shrimp, potatoes, carrots, onion, garlic and mayonnaise.
- 4 cups of boiled and diced potatoes, about 4-5 medium sized potatoes
- 2 ½ cups cooked shrimp, about 1 lb
- 2 cups boiled and diced carrots, about 6-7 medium sized carrots
- 7 tbs mayonnaise
- 2 tbs finely chopped white onion
- 2 garlic cloves, crushed
- Salt to taste
- 1-2 tbs finely minced parsley
- Lettuce leaves and sliced tomatoes
- Avocado slices
- Mix all of the ingredients together.
- Sprinkle parsley on top and serve with lettuce and tomato slices.
Mafi’s original shrimp potato salad didn’t have any garlic ,but I added some to give it a little extra kick – for some reason this week I’ve been adding garlic to almost everything. You can add a lot of additional ingredients to this salad: olives, celery, eggs, diced avocado, a bit of lime juice, etc and it would be great, but at the same time it is just really good as is. So, enjoy and gracias Mafi for this wonderful recipe. This salad is also great as a side dish for picnics.