Total Time
2 Hours 55 Minutes
Servings
12
Ingredients
- 10 large baking potatoes, scrubbed
- 12 eggs
- 3 bunches spring 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
Instructions
- 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, spring 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.
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