This is old fashioned potato salad but with a delightful twist. There's lots and lots of tiny shrimp accompanying the potatoes, and when you're not expecting them, they're a wonderful taste sensation. This pleasing salad serves twelve.
INGREDIENTS (for 1 servings):
- 10 large baking potatoes, scrubbed
- 12 eggs
- 3 bunches green onions, chopped
- 6 dill pickles, chopped
- 1 (4 ounce) can shrimp
- 1 (4 ounce) can small shrimp, drained
- 2 cups low-fat mayonnaise
- salt and pepper to taste
- 2 tablespoons celery salt
- 2 tablespoons paprika
Place potatoes in a large pot, and cover with water. Boil until soft. Remove from water; set aside to cool. Peel, and then chop into bite size chunks.
Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop.
In a large bowl, combine potatoes, eggs, green onions, dill pickles, and cans of shrimp. Mix in mayonnaise, celery salt, and paprika. Season to taste with salt an ground black pepper. Chill for 2 hours, and serve.
Potato Salad Tips