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