Shrimp & Potato Salad
- 10 large Blue Denim White Potatoes, scrubbed
- 12 eggs
- 3 bunches green onions, chopped
- 6 dill pickles, chopped
- 2 (4 oz.) cans shrimp, drained
- 2 cups 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 chop into bite size chunks.
Place eggs in saucepan and cover 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 and pepper.
Chill for two hours and serve.