“WONDERFUL FLAVOR!! In June of each summer we have our annual Blanchard Reunion with relatives coming from the west coast to the east coast. Aunt Betty always brings a big dish of shrimp salad which everyone enjoys. There is never a shrimp left!!! This is her recipe.”
READY IN:
45mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Place shrimp in boiling water and cook for only 3 minutes. Drain immediately and let cool. Then cut shrimp in thirds.
  2. Simmer potatoes in boiling salted water until done but still firm.
  3. In a large bowl mix remaining ingredients. Gently combine shrimp and potatoes with pickle mixture.
  4. If not serving immediately, refrigerate. May be served in a large bowl or on top of lettuce leaves.

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