"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." — DEBIPORTER
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baking potatoes, scrubbed
green onions, chopped
dill pickles, chopped
1 (4 ounce) can
1 (4 ounce) can
small shrimp, drained
salt and pepper to taste
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?
I felt there was too much paprika. It left the salad a strange color. I will not make this again.
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.
This is the best potato salad ever...i don't use the full amount of paprika though, I don't like the funny colour it makes when you do. Other than that it is great. Made it when friends came over and they raved and my husband always asks for it. Definately a keeper.
Wonderful dish, my mom loves shrimp and she loved this. I added a bit of parsley and garlic
though to add some of my favorite flavors to is. GOOD JOB!
Alright, here we go. I read all of the reviews of this recipe, took them all into account, then ended up making the recipe exactly as written, anyway, and here's what I came up with. Yes, there's alot of paprika, but I like paprika, and the odd color only adds intrigue. Yes there are alot off eggs, and pickles, and yes, an abudence of celery salt, and I'll give you that you don't really get a strong shrimp taste. But! Put all of those factors together, throw 'em all in a bowl, and add two, (yes, two) cups of mayo, and you've got yourself a potato salad that's off-beat, mysterious, and strangely unimitable. At the end, my guests were eating directly out of the bowl. Yum.
Delicious! Everyone loved it! Best recipe I have tried for potato salad.
My husband who always compare my cooking to his mother's cook said that I should make this salad hundreds times more. He loves it, and that is compliment! Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Always A Winner Potato Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 359
** Calories from Fat: 54
A picnic classic, this country-style potato salad has a zesty zing!
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