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Shirleys Shrimp Potato Salad

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Ingredients

Adjust Servings:
10 large potatoes
2 cups mayonnaise (do not use fat free or low fat)
1 (6 ounce) can shrimp, drained well and flaked
2 celery ribs, minced fine
1/2 green pepper, minced fine
1 medium carrot, minced fine
20 green olives, minced fine
salt and pepper, to taste
lettuce leaf

Nutritional information

820.5
Calories
256 g
Calories From Fat
28.4 g
Total Fat
4.2 g
Saturated Fat
56.1 mg
Cholesterol
912.3 mg
Sodium
128.6 g
Carbs
14.5 g
Dietary Fiber
10.8 g
Sugars
17.4 g
Protein
514 g
Serving Size

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Shirleys Shrimp Potato Salad

Features:
    Cuisine:

    This is different than most potato salads which is great for me because I was looking for something different. The shrimp and green olives give it such flavor!! It is even better after letting it sit in the refrigerator for several hours. Make sure you use regular mayonnaise or it will get soupy sitting overnight. My favorite is Duke's or Cain's. I have passed this recipe on to all my friends and those that have tried it have gotten in touch to let me know how great it was! A great summertime salad for potlucks and barbecues too but great any time of the year. WE LOVE THIS!

    • 90 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Shirley’s Shrimp Potato Salad,This is a cool and refreshing salad that my mom used to make a lot, and my family has enjoyed for years. I know you will too! It’s great at cookouts, picnics, family gatherings, wedding and baby showers, or just at home for the family…From my family to yours, ENJOY!,This is different than most potato salads which is great for me because I was looking for something different. The shrimp and green olives give it such flavor!! It is even better after letting it sit in the refrigerator for several hours. Make sure you use regular mayonnaise or it will get soupy sitting overnight. My favorite is Duke’s or Cain’s. I have passed this recipe on to all my friends and those that have tried it have gotten in touch to let me know how great it was! A great summertime salad for potlucks and barbecues too but great any time of the year. WE LOVE THIS!,My mom used to make this salad without the peppers (for me) and with the eggs and onion. She didn’t use olives, which I think will be great. It was one of my favorites; so thrilled I found it! Question: How long can I get keep it refrigerated and still keep it fresh?


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    Steps

    1
    Done

    Rinse Off Potatoes to Clean, and Boil in Salted Water, Until Fork Inserted Goes in Easily.

    2
    Done

    Do not Over-Cook Potatoes, or Potato Salad Will Be Mushy.

    3
    Done

    When Potatoes Are Done Drain Right Away, Peel and Let Cool.

    4
    Done

    Put in Refrigerator to Chill.

    5
    Done

    When Chilled Completely, Cut Them Up Into Med.

    6
    Done

    Sized Cubes and Put in a Lg Bowl.

    7
    Done

    Put Back Into Fridge to Keep Chilled.

    8
    Done

    Meanwhile, Cut Up Celery, Green Pepper, Carrots and Olives Into Finely Minced Pieces.

    9
    Done

    Add to Potato Mixture.

    10
    Done

    Open Can of Shrimp and Drain Well.

    Avatar Of Dahlia Simmons

    Dahlia Simmons

    Global gastronaut exploring the diverse cuisines and flavors of the world.

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