- 10 large baking potatoes, scrubbed
- 12 eggs
- 3 bunches green onions, chopped
- 6 dill pickles, chopped
- 1 (4 ounce) can shrimp
- 1 (4 ounce) can small shrimp, drained
- 2 cups low-fat mayonnaise
- salt and pepper to taste
- 2 tablespoons celery salt
- 2 tablespoons paprika
- Place potatoes in a large pot, and cover with water. Boil until soft. Remove from water; set aside to cool. Peel, and then chop into bite size chunks.
- Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop.
- In a large bowl, combine potatoes, eggs, green onions, dill pickles, and cans of shrimp. Mix in mayonnaise, celery salt, and paprika. Season to taste with salt an ground black pepper. Chill for 2 hours, and serve.
05/18/2019
recipepes.com
always a winner potato salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
