I love making refreshing and filling salads that feel comforting yet light, and this lettuce and mashed potato salad is just that. It’s colorful, creamy, and has that perfect balance of textures that makes every bite satisfying.
A Fresh and Comforting Salad
I find this recipe special because it combines the creaminess of mashed potatoes with the crisp freshness of lettuce, the sweetness of carrots, and the bouncy bite of shrimp.
The touch of egg and light mayo dressing ties everything together into a dish that’s both nourishing and delicious.
Why you‘ll love this recipe
- A perfect balance of creamy, crunchy, and fresh textures
- Protein from shrimp and eggs makes it satisfying enough as a main or side dish
- Lightened with low-calorie mayo for a healthier option
- Easy to prepare ahead and assemble when ready to serve
- Refreshing, colorful, and family-friendly
Ingredients
For the Salad Base:
- 2 medium potatoes (yellow potatoes recommended for a fluffier texture; for lower GI, use yam)
- 1 carrot (medium, fresh and firm for better sweetness)
- 1/2 head lettuce (iceberg or romaine, washed and thoroughly dried)
- 100g fresh shrimp (10–12 pieces; live or chilled preferred; thaw if frozen and pat dry)
- 2 eggs (preferably fresh farm eggs for richer flavor)
For Seasoning:
- 15ml cooking wine (1 tsp, to remove fishiness)
- 1g salt (1/4 tsp, fine salt dissolves better)
- 0.5g black pepper (a pinch, freshly ground for best taste)
- 2–3 tbsp low-calorie mayonnaise
For Preparation:
- Ice water (for soaking cooked shrimp to keep them bouncy)
Instructions
Prepare the vegetables and shrimp
Peel and wash potatoes, cut into 2cm cubes.
Peel carrot, cut into rolling wedges about 3cm long (slightly bigger than the potatoes).
Wash and dry lettuce thoroughly. Tear into bite-sized pieces (5–6cm) and spread on the bottom of a salad bowl.
Trim and clean shrimp: remove antennae, sharp rostrum, and vein. Peel shells (leave tails for presentation if you like), rinse, and drain well.
Wash eggs and set aside.
Steam potatoes, carrot, and eggs
Place potatoes, carrot, and eggs in a steamer. Cover and steam 15–20 minutes.
Test potatoes with chopsticks—they should pierce easily with no hard center. Remove all ingredients and let cool until warm but not hot.
Cook shrimp and chill in ice water
In a pot, bring water to a boil with 1 tsp cooking wine.
Add shrimp, stir gently to prevent sticking, and cook for 1–2 minutes until pink and curled.
Immediately transfer shrimp to ice water for 1–2 minutes, then drain well.
Mash and mix
Mash cooled potatoes and carrot until smooth but with a few chunks for texture.
Peel eggs, chop into small pieces, and mix into the potato-carrot mash.
Add shrimp and lettuce. Season with salt, black pepper, and mayonnaise. Gently toss until evenly coated.
Serve
Transfer salad to a serving bowl or plate. Garnish with parsley, sesame seeds, or a squeeze of lemon juice if desired. Serve immediately.
Frequently Asked Questions
Can I prepare this salad ahead of time?
Yes, you can steam the potatoes, carrot, and eggs in advance and store them in the fridge. Just combine with shrimp, lettuce, and mayo before serving for the freshest taste.
Can I make this vegetarian?
Absolutely! Simply omit the shrimp and add more boiled eggs or chickpeas for protein.
What other dressings can I use instead of mayo?
You can try Greek yogurt with a little olive oil and lemon juice for a lighter option.
How do I keep lettuce crisp?
Make sure it’s completely dry before mixing. A salad spinner works best. Toss in lettuce just before serving to keep it crunchy.
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