×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Shrimp Louie Cobb Salad with Potatoes

Share this

Print Recipe
Potato Type: YellowRusset
Cuisine: American
Prep Method: Boiled

Dish

SaladSide Dish

Serving

Serves 24

Ingredients

+

Salad

  • 60 cups chopped romaine lettuce
  • 2 1/4 to 3 cups prepared red wine vinaigrette
  • 12 cups Pickled Vegetable Potato Salad
  • 96 poached 16/20 shrimp, peeled
  • 12 hard boiled eggs, quartered
  • 12 cups grape tomatoes, halved
  • 6 cups peeled and diced cucumber
  • 6 cups diced mango
  • 6 avocados, sliced
  • 1 1/2 to 3 cups thinly sliced green onions, white and very light green portion only
  • About 9 cups Louie Dressing
  • 12 lemons, cut into wedges
+

Louie Dressing

  • 5 cups mayonnaise
  • 2 1/2 cups cocktail sauce
  • 2/3 cup sour cream
  • 1 Tablespoon Old Bay Seasoning
  • 1 Tablespoon freshly squeezed lemon juice
  • Tabasco sauce
  • 2/3 cup finely diced celery
  • 1/4 cup plus 2 tablespoons sweet pickle relish
  • 2 1/2 Tablespoons finely chopped flat leaf parsley
  • 2 Tablespoon finely chopped green onions, white and very light green portion only

Preparation

Salad

  1. For each salad, toss 2 1/2 cups of the lettuce with 1 1/2 to 2 tablespoons of the vinaigrette and place in a chilled serving bowl.
  2. Spoon 1/2 cup of the potato salad across the center.
  3. Arrange 4 shrimp, 2 pieces egg, 1/2 cup of tomatoes, 1/4 cup of cucumber, 1/4 cup of mango, and 2 slices of the avocado around the potato salad.
  4. Sprinkle 1 to 2 Tablespoons of the green onion over the top and serve with the dressing and lemon wedges on the side.

Louie Dressing

  1. Whisk together the mayonnaise, cocktail sauce, and the sour cream until smooth.
  2. Add the Old Bay and lemon juice, and season to taste with Tabasco.
  3. Stir in the celery, relish, parsley, and green onions.

Click here for the: Pickled Vegetable Potato Salad

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: Chef Joe Goetze, Founding Farmer's Restaurant

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up