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Always A Winner Potato Salad

Always A Winner Potato Salad

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    2 h 55 m
DEBIPORTER

DEBIPORTER

This is a wonderful, light potato salad which includes shrimp. My mother used to make this for every picnic or potluck dinner. Every time I take it to a potluck I get raves for it, and the recipe is always requested. You may need to adjust the amount of mayo, depending on the size of the potatoes you use. You will use at least 2 cups, but may need to use a little more for a nice consistency.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 60.5g
  • 20%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 244 mg
  • 81%
  • Sodium:
  • 1288 mg
  • 52%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  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 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MOLSON7
37

MOLSON7

1/22/2003

I felt there was too much paprika. It left the salad a strange color. I will not make this again.

CHANTAL GALLOWAY
35

CHANTAL GALLOWAY

7/1/2003

My husband has always raved about his mothers potato salad and I have never been able to come close. Well this year he found a new favorite. I left the eggs out because he has never been fond of hard boiled eggs but it still turned out really well. I just went a bit easier on the mayonaise. I did cut back on the paprika because of other suggestions and it still gave it a nice color and flavor. I think they were right about halfing the amount. I also used frozen salad shrimp (a whole bag) it was more than the recipe called for but due to the lack of eggs I figured I had room for some give. It turned out nice. I also added some chopped celery. You can alter this recipe to your tastes and it still turns out great. What more can you ask for?

Dale
33

Dale

7/4/2003

Hey Debi, Was very anxious to try your recipe. Unfortunately, it did not meet my expectations. The cost of adding 2 cans of shrimp and the fact that you wouldn't even know they were there, was not good. Also, too much celery salt and pickles for my taste. Sorry, but I did not enjoy this.

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