Shrimp Boil Potato Salad

• 3 pounds baby red potatoes, rinsed
• 4 ears corn, husks and silks removed
• 1 pound shrimp, peeled, deveined and tails removed
• 1/2 cup olive oil
• 1/4 cup plus 2 tablespoons lemon juice
• 3 tablespoons Old Bay Seasoning
• 3 tablespoons kosher salt, divided
• 2 teaspoons sugar
• 1/4 cup chopped chives, for serving

1. Fill a large pot with water and bring to a boil. Once boiling, add two tablespoons of salt. Add the potatoes and cook until easily pierced with a knife, about 20 minutes. Using a spider or a slotted spoon, remove the potatoes to a bowl to cool.
2. Return the pot of water to a boil and drop the whole cobs into the water. Blanch for 1 minute. Remove the corn and let cool. Bring water back to a boil. Add in the shrimp and immediately turn off the heat and remove the pot from the burner. Let poach in the hot water for 1 minute before removing to an ice bath. While everything cools make the dressing.
3. In a large bowl, whisk together olive oil, lemon juice, Old Bay Seasoning, the remaining tablespoons of salt and sugar. Set aside.
4. Once cool to the touch, slice each potato into four round slices and add to the bowl with the dressing. Cut the corn from the cob and add it to the bowl with the potatoes. Remove the shrimp from the ice bath, pat dry and add to the bowl as well. Toss until all the ingredients are well coated.
5. Let chill in the fridge for at least 2 hours before serving. To serve, garnish with chives. This dish can be made up to two days in advance.

baby red potatoes, corn, shrimp, olive oil, lemon juice, bay seasoning, kosher salt, sugar, chives

Taken from food52.com/recipes/81723-shrimp-boil-potato-salad (may not work)