Potato Salads with Shrimp (2)
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Always A Winner Potato Salad
Internet note: "This is a wonderful, light potato salad which includes shrimp. My mother used to make this for every picnic or potluck dinner. Every time I take it to a potluck I get raves for it, and the recipe is always requested. You may need to adjust the amount of mayo, depending on the size of the potatoes you use. You will use at least 2 cups, but may need to use a little more for a nice consistency. "
10 large baking potatoes, scrubbed
12 eggs, hard boiled
3 bunches green onions, chopped
6 dill pickles, chopped
1 (4 ounce) can small shrimp, drained
1 (4 ounce) can small shrimp, undrained
2 cups low-fat mayonnaise
salt and ground black 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.
In a large bowl, combine potatoes, chopped 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.
Makes 12 servings
Potato Salad with Shrimp
A great-tasting potato salad dish. Goes well with any menu.
2 1/2 pounds white salad potatoes
1/3 cup red onion
1/3 cup celery, chopped
1/3 cup green bell peppers
2 tablespoons fresh parsley, chopped
OPTIONAL: 1 tablespoon fresh chopped basil
Lawry's Seasoned Salt to taste
Pepper to taste
1 pound shrimp, boiled, peeled, drained, split, and cut in half.
2 cups mayonnaise
Mix all ingredients together in a large bowl.
Garnish with cucumber and cantaloupe.
