Potato & Shrimp Salad
Serves 4 to 6
2 cups - Potatoes, peeled & cut into medium dice
1 cup - Shrimp, small to medium size *
1 cup - Celery, chopped
1/2 cup - Cucumber, chopped
1/2 cup - Black olives, sliced
1/4 cup - Carrots, grated
1/4 cup - Onion, chopped
2 Tbls - Parsley, chopped
2 Tbls - Green pepper
2 Tbls - Sweet pickle relish
1/2 cup - Mayonnaise
1 Tbls - Mustard
1 tsp - Lemon juice
1 tsp - Vinegar
1 tsp - Salt
1 tsp - Pepper
1/4 tsp - Celery seed
Cook potatoes in water until tender, drain & cool.
Peel and devein the shrimp.
Boil shrimp in water until done, let cool.
Combine all other ingredients.
Add potatoes and shrimp.
Refrigerate until chilled.
Serve on a lettuce leaf or in a tomato cup.
* Other variations: Tuna, crab, flaked fish and salmon.