Shirley's Shrimp Potato Salad

8
Servings

45m
Prep Time

25m
Cook Time

1h 10m
Ready In

Recipe: #7321

January 19, 2012

recipe by:
LindasBusyKitchen

Save
recipe

Rate &
Review

Get
Cooking

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
LindasBusyKitchen

"This is a cool and refreshing salad that my mom used to make a lot, and my family has enjoyed for years. I know you will too! It's great at cookouts, picnics, family gatherings, wedding and baby showers, or just at home for the family...From my family to yours, ENJOY!"

Original recipe yields 8 servings

Metric US

I've Tried It

Step 1

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.

Step 2

When chilled completely, cut them up into medium sized cubes and put in a large bowl. Put back into fridge to keep chilled.

Step 3

Meanwhile, cut up celery, green pepper, carrots and olives into finely minced pieces. Add to potato mixture.

Step 4

Open can of shrimp, and drain well. Rinse off shrimp in the can, and squeeze dry with can cover before removing from can.

Step 5

Flake shrimp well between fingers and add to potato and veggie mixture. (If you just throw the shrimp into the mixture, the flavor doesn't get distributed throughout the salad, so this is an important step).

Step 6

Mix mayonnaise into salad and add salt and pepper, to taste. Refrigerate until ready to eat.

Step 7

When ready to serve, place potato salad on a few leaves of lettuce. Serve with cucumber wedges.

Step 8

Variations: Try adding 1/2 of a large sweet onion, minced finely. Try adding 6 hard boiled eggs, mashed finely. Serve in a large cucumber, sliced lengthwise and seeds removed. Serve in a hollowed out fresh tomato. Serve in a hollowed out green bell pepper.