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Carolyn's Shrimp Salad




Source of Recipe


My original recipe


List of Ingredients




3 Lbs. Medium (21 to 35 Count) Shrimp, peeled and deveined
1 Medium-size White Potato, cooked, peeled and cut in bite-size cubes
2 Celery Ribs, chopped
1 Green Onion, chopped
3 Tablespoons Sweet Pickle Relish
2 Hard Boiled Eggs, diced
½ Cup Mayonnaise
Salad Supreme Seasoning for Garnish


Recipe



Cook shrimps in boiling seasoned water just until firm. Do not overcook. Cut each shrimp into thirds. Add cooked, cooled potatoes, celery, green onion, pickle relish, chopped eggs and mayonnaise. Sprinkle with Salad Supreme to taste.

Chill and serve. May be prepared one day ahead, covered and refrigerated.

YIELD: 15 servings