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Ensalada De Camarones (Puerto Rican Shrimp Salad)

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“Here's recipe from a booklet called "An Adventure in International Cooking" that my Mom helped compile for 4-H in Madison County (New York) back in the early 1970s. It was submitted by Awilda Heredia.”
READY IN:
35mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and cut potatoes in cubes.
  2. In a large kettle, cover potatoes with water, add the salt and bring the potatoes to a boil.
  3. Cook until potatoes are tender; drain and cool.
  4. Chop shrimp and pimentos into small pieces.
  5. In a large salad bowl, combine cooled potatoes, shrimp, pimentos, crushed pineapple, peas, mayonnaise, and salt (to taste).
  6. Garnish with olives in the form of a clock (with one at each hour and one in the middle).
  7. Chill before serving.

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