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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Great as a Covered Dish. Ingredients:
10 large red potatoes, scrubbed |
12 eggs, chopped |
3 bunches green onions, chopped |
5 dill pickles, chopped |
1 lb cooked salad shrimp |
1+- cups mayonnaise to taste |
salt and pepper to taste |
1 tablespoon cavenders |
2 tablespoons celery salt |
2 tablespoons paprika |
1 tb dill weed |
Directions:
1. *Chop into bite size chunks and place potatoes in a large pot; cover with cold water. Boil until al dente. Drain and set aside to cool.
2. 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.
3. In a large bowl, combine potatoes, eggs, green onions, dill pickles, and shrimp. Combine mayonnaise, celery salt, cavenders, paprika, dill weed and mix in. Season to taste with salt and ground black pepper. Chill for 2 hours, and serve.
4. * I cook the potatoes separate until crisp tender and add them warm but last . I add seasoning to taste.
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