“This wonderful and light potato salad includes shrimp. Adjust the
mayo amount depends on the potatoes’ size. Use at least 2 cups or
more to have a nice consistency.”
Serving: 12 | Prep: 20m | Ready in: 2h55m
• 10 large baking potatoes, scrubbed
• 12 eggs
• 3 bunches green onions, chopped
• 6 dill pickles, chopped
• 1 (4 oz.) can shrimp
• 1 (4 oz.) can small shrimp, drained
• 2 cups low-fat mayonnaise
• salt and pepper to taste
• 2 tbsps. celery salt
• 2 tbsps. paprika
• Cover potatoes with water in a big pot. Bring to a boil till soft. Take away
from the water and put aside to cool. Peel the potatoes and slice into chunks
with bite size.
• Completely cover eggs with cold water in a saucepan. Boil for 1 minute.
Cover then take away from the heat. Allow eggs to stand for 10-12 minutes in
hot water. Take away from the hot water; let cool then peel and chop the
• Combine cans of shrimp, dill pickles, green onions, eggs and potatoes
together in a big bowl. Mix in paprika, celery salt and mayonnaise. Add
ground black pepper and salt to taste. Let chill for 2 hours then serve.
Nutrition Information
• Calories: 359 calories;
• Total Carbohydrate: 60.5 g
• Cholesterol: 218 mg
• Total Fat: 6 g
• Protein: 18.3 g
• Sodium: 1288 mg