Shirley's Shrimp Potato Salad

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 10 large potatoes
• 2 cups mayonnaise (do not use fat free or low fat)
• 1 (6 ounce) can shrimp, drained well and flaked
• 2 celery ribs, minced fine
• 1/2 green pepper, minced fine
• 1 medium carrot, minced fine
• 20 green olives, minced fine
• salt and pepper, to taste
• lettuce leaf

Recipe

• 1 rinse off potatoes to clean, and boil in salted water, until fork inserted goes in easily.
• 2 do not over-cook potatoes, or potato salad will be mushy.
• 3 when potatoes are done drain right away, peel and let cool.
• 4 put in refrigerator to chill.
• 5 when chilled completely, cut them up into med.
• 6 sized cubes and put in a lg bowl.
• 7 put back into fridge to keep chilled.
• 8 meanwhile, cut up celery, green pepper, carrots and olives into finely minced pieces.
• 9 add to potato mixture.
• 10 open can of shrimp and drain well.
• 11 rinse off shrimp in the can, and squeeze dry with can cover before removing from can.
• 12 flake shrimp well between fingers and add to potato and veggie mixture.
• 13 mix mayonnaise into salad and add salt and pepper to taste.
• 14 refrigerate until ready to eat.
• 15 when ready to serve, place potato salad on a few leaves of lettuce.
• 16 serve with cucumber wedges.
• 17 variations:.
• 18 try adding 1/2 of a lg sweet onion, minced finely.
• 19 try adding 6 hard boiled eggs, mashed finely.
• 20 serve in a lg cucumber, sliced lengthwise and seeds removed.
• 21 serve in a hollowed out fresh tomato.
• 22 serve in a hollowed out green bell pepper.