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Always A Winner Potato Salad


10 large baking potatoes, scrubbed
12 eggs
3 bunches green 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


Place potatoes in a large pot and cover with water. Boil until soft. Remove from water; set aside to cool. Peel, 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, 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 ground black pepper. Chill for 2 hours and serve.

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