1. Begin by boiling the potatoes in a large pot of salted water until they are tender, about 15 minutes. Drain and set aside to cool.
2. In a separate pot, bring water to a boil and cook the shrimp until they are pink and opaque, about 3-4 minutes. Drain and let cool.
3. In a large bowl, combine the cooled potatoes, shrimp, and chopped celery.
4. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
5. Pour the dressing over the potato and shrimp mixture, gently tossing to coat everything evenly.
6. Transfer the salad to a serving dish and garnish with chopped fresh parsley.
7. Chill in the refrigerator for at least an hour before serving to allow the flavors to meld.
Variations & Tips
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For a bit of a kick, add a dash of hot sauce or a sprinkle of cayenne pepper to the dressing. You can also incorporate some chopped hard-boiled eggs for extra richness. If you prefer a lighter version, substitute half of the mayonnaise with Greek yogurt. For a touch of sweetness, add some diced apples or grapes. And if you’re feeling adventurous, try adding a handful of chopped dill pickles or capers for a tangy twist.
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