To season water:

  • 1 ½ teaspoons of dried chopped chives
  • 2 teaspoons of old bay
  • 1 ½ teaspoon of seasoning salt
  • Salt and pepper to taste 
  • For salad:
  • 4 russet potatoes
  • 4 hard-boiled eggs, chopped
  • 2 tsp vegetable oil
  • 1 bag of large shrimp, peeled and deveined
  • 8 oz of Handy crab meat (or your choice)
  • 1 cup of mayonnaise 
  • 1 tablespoon Dijon mustard
  • tablespoons pickle relish
  • ½ tablespoon + 1/8 teaspoon old bay
  • 1 tbs sugar
  • 1/8 teaspoon garlic powder
  • 1/8 + ¼ teaspoon onion powder
  • 1 tsp white vinegar
  • ½ tsp lemon juice
  • Fresh chopped parsley (for garnish)
  • Freshly cracked black pepper to taste


  1. Wash and peel potatoes.
  2. Fill a large pot with water. Add 1 ½ teaspoons of dried chopped chives, 2 teaspoons of old bay, 1 ½ teaspoon of seasoning salt, and salt and pepper to taste. Be sure to season water, your potatoes will taste like the water.
  3. As water comes up to a boil, dice potatoes into medium size cubes. Place into cold water as you dice potatoes to prevent browning.
  4. Add potatoes to boiling water and for about 9 minutes or until tender.
  5. Drain and set aside to let cool.
  6. In a pan, add vegetable oil. Season shrimp with a sprinkle of old bay, seasoning salt and pepper. Add shrimp to pan and cool until pink. 
  7. Remove shrimp and let cool. Cut into pieces.
  8. In a mixing bowl, add mayonnaise, Dijon mustard, lemon juice, vinegar, sugar, and pickle relish. Add remaining old bay, onion powder, and garlic powder. Mix.
  9. Add in eggs, cooled potatoes, shrimp, and crab. Mix until all combined.
  10. Add more of the seasonings or ingredients until it taste the way you like it! remember this is for your enjoyment, and there is no definite recipe for potato salad; season until you’re satisfied! 
  11. When done mixing. Place in a serving dish and top with fresh chopped parsley. 
  12. Enjoy!