Shirley's Shrimp Potato Salad

READY IN: 1hr 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse off potatoes to clean, and boil in salted water, until fork inserted goes in easily.
  • Do not over-cook potatoes, or potato salad will be mushy.
  • When potatoes are done drain right away, peel and let cool.
  • Put in refrigerator to chill.
  • When chilled completely, cut them up into med.
  • sized cubes and put in a lg bowl.
  • Put back into fridge to keep chilled.
  • Meanwhile, cut up celery, green pepper, carrots and olives into finely minced pieces.
  • Add to potato mixture.
  • Open can of shrimp and drain well.
  • Rinse off shrimp in the can, and squeeze dry with can cover before removing from can.
  • Flake shrimp well between fingers and add to potato and veggie mixture.
  • Mix mayonnaise into salad and add salt and pepper to taste.
  • Refrigerate until ready to eat.
  • When ready to serve, place potato salad on a few leaves of lettuce.
  • Serve with cucumber wedges.
  • Variations:
  • Try adding 1/2 of a lg sweet onion, minced finely.
  • Try adding 6 hard boiled eggs, mashed finely.
  • Serve in a lg cucumber, sliced lengthwise and seeds removed.
  • Serve in a hollowed out fresh tomato.
  • Serve in a hollowed out green bell pepper.
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