Ingredients

• 4 large Yukon Gold potatoes (about 1 3/4 pounds), peeled, cut into 1/4" pieces
• Kosher salt
• 2 medium carrots, peeled, cut into 1/4" pieces
• 1/4 cup fresh peas (from about 1/4 pound pods) or frozen peas, thawed
• 1 pound peeled rock shrimp or bay shrimp
• 1/4 pound medium shrimp, peeled, deveined
• 4 hard-boiled large eggs, finely chopped
• 4 Israeli-style pickles or 2 kosher dill pickles, cut into 1/4" pieces
• 1 small sweet onion (such as Vidalia), finely chopped
• 1/2 cup coarsely chopped fresh dill, plus sprigs for serving
• 3/4 cup (or more) Parsley Mayo

Instructions

1. Cook potatoes in a large pot of boiling salted water until just tender, 6–8 minutes. Remove with a slotted spoon; let cool.
2. Meanwhile, return water to a boil and cook carrots until tender, about 3 minutes; let cool in a colander set in a bowl of ice water. Drain, pat dry, and transfer to a large bowl. Repeat with peas, cooking until bright green, about 30 seconds; add to bowl with carrots.
3. Working in 2 batches, repeat (cook, cool, dry) with rock and medium shrimp, boiling until cooked through, about 1 minute for rock shrimp and 2 minutes for medium. Add rock shrimp to bowl with vegetables; place medium shrimp in another bowl.
4. Add potatoes, eggs, pickles, onion, and chopped dill to vegetables; toss well. Mix in Parsley Mayo, adding more to coat if needed. Top with medium shrimp and dill sprigs just before serving.