Idaho® Potato and Shrimp Salad with Cilantro and Lime Dressing


  • 3 pounds of Idaho® red potatoes, peeled, diced and cooked
  • 1 pound cooked shrimp
  • 1 cup roasted or cooked corn
  • ½ cup sun-dried tomatoes
  • salt and pepper to taste
  • 2 tablespoons mayonnaise
  • 5 tablespoons sour cream
  • 2 garlic cloves, crushed
  • 1 cup chopped fresh cilantro
  • juice of 1 to 2 limes


  1. To make the dressing, place the mayonnaise, sour cream, garlic, cilantro lime juice, salt and pepper in the food processor or blender. Mix well until everything is combined.
  2. Place the cooked potatoes, cooked shrimp, corn and sun-dried tomatoes in a bowl. Add the dressing and mix well. Chill until ready to serve.
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Yield: 6 servings

Erica Dinho
Food Blogger
My Colombian Recipes

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