Always A Winner Potato Salad Recipe -
Always A Winner Potato Salad Recipe
  • READY IN ABOUT 3 hrs

Always A Winner Potato Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    2 hrs 55 mins


  1. Place potatoes in a large pot, and cover with water. Boil until soft. Remove from water; set aside to cool. Peel, and then chop into bite size chunks.
  2. Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop.
  3. 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 an ground black pepper. Chill for 2 hours, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 01, 2003

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?

Most Helpful Critical Review
Jan 22, 2003

I felt there was too much paprika. It left the salad a strange color. I will not make this again.

Jul 04, 2003

Hey Debi, 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.

Nov 14, 2004

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.

Jan 22, 2003

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!

Jul 09, 2007

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.

Sep 13, 2003

Delicious! Everyone loved it! Best recipe I have tried for potato salad.

Jul 21, 2003

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. Ayu


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  • Calories
  • 359 kcal
  • 18%
  • Carbohydrates
  • 60.5 g
  • 20%
  • Cholesterol
  • 218 mg
  • 73%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 9 g
  • 36%
  • Protein
  • 18.3 g
  • 37%
  • Sodium
  • 1288 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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