Potato-Shrimp Salad

This potato salad also has enough protein, in the form of cooked shrimp and hard cooked eggs, to make it a main dish. Prepared mustard and pickle relish add flavor, and diced pimiento adds color.

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Ingredients:

• 4 to 5 pounds shrimp
• 5 pounds Irish potatoes, cooked, peeled and diced
• 9 eggs, hard cooked and chopped
• 2 large stalks celery, diced
• 1 large onion, diced
• 1 cup or less Kraft mayonnaise (use enough to make creamy, but not too much so)
• 4 Tablespoons French's prepared mustard (or to taste)
• 4 to 5 Tablespoons sweet pickle relish (or to taste)
• 3 Tablespoons chopped pimiento
• Paprika

Method

Cook shrimp in water with Old Bay seasoning. Cool, peel, devein and chop in medium pieces. Mix all ingredients and sprinkle paprika on top. Serve on lettuce leaves with a garnish of fresh parsley on top.

Notes: This is a filling salad served with fish, or your choice of meat, rolls, beverage and dessert.

Number of servings: 8 to10 or more.

Submitted By: Mary Sports
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