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3 pounds medium (21 to 35 count) shrimp, peeled and deveined
1 medium-size white potato, cooked, peeled and cut in bite-size pieces
2 celery ribs, chopped
1 green onion, chopped
3 tablespoons sweet pickle relish
2 hard-cooked eggs, cut in small pieces
½ cup mayonnaise salad supreme seasoning for garnish
Cook shrimp in boiling seasoned water just until firm. Do not overcook. Cut each shrimp in thirds. Add cooked, cooled potatoes, celery, green onion, relish, chopped eggs and mayonnaise. Sprinkle with Salad Supreme to taste. Chill and served. May be prepared a day ahead, covered and refrigerated. Serves 15.
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