Reviewed: Feb. 5, 2009

I'll go back to my own potato salad recipe which I've made for 40 years. Similar to this recipe, I put in generous amounts of chopped dill pickle, some chopped onion, eggs; bind it together with Miracle Whip-type salad dressing - and I always get compliments. However, last night, not one of the 8 guests said a word about Always a Winner Potato Salad, and certainly nobody had seconds. I followed the recipe to a tee. You just can't taste the shrimp, and I used more than called for in the recipe. It's a waste of shrimp - I wanted to like it but won't bother again.

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COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

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Reviewed: May 4, 2008

Loved it! I used frozen, jumbo shrimp instead of the canned because I think it has more flavor and several reviews complained you could not taste the shrimp. I just steamed the shrimp and chopped coursely so there were pretty large chunks in it. I definitely could taste the shrimp, but I only used half the paprika and ommitted the celery salt because I didn't have any. I also made my potato dices very, very tiny. I also used regular white onion instead of green scallion, I will try it with the green next time, but it was still very delicious.

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MARRJOYC

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2008

I really like the mix of pickles and green onions. I put bacon in instead of shrimp the first time I made it, and in the second time I made it, I did not add either bacon or shrimp and it was still good. The size of the potato pieces I think make or break the salad. I cut them reasonably small the first time so every bite had a real mix of flavours. The second time, my husband did the potatoes and cut them in fair size chunks so many times, one just got a bite full of potato which wasn't very exciting.

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Pam R-H

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

Living In: Karen, Nairobi, Kenya

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Reviewed: Nov. 12, 2007

I took a lot of liberty with this recipe. I made it a while ago for a picnic, so I cannot remember off hand exactly what I added/left out. I was excited to try it because I had never thought to add shrimp or pickles to potato salad. I even used a bag of full-sized shrimp, but their taste was pretty much masked by all the other strong flavors, so I probably won't waste money for shrimp in potato salad in the future. I did, however, love the taste/crunch added by the dill pickles and I will make a habit of using them in potato salad in the future.

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gina51283

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Reviewed: Jul. 9, 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.

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luna

Cooking Level: Professional

Home Town: Mansfield, Ohio, USA

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Reviewed: Dec. 19, 2006

Perfect!

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Cammie C

Cooking Level: Intermediate

Home Town: Dewitt, Michigan, USA

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Reviewed: Sep. 20, 2006

I made this for a picnic a while back but forgot to post, Nonetheless I really liked how well it went. It goes well at potlucks I did have to add a bit more mayo and There were some concerns with the color (paprika turned it reddish) it was liked by others all around. thanks for the recipe.

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JMAABHENDERSON

Cooking Level: Intermediate

Home Town: Council Bluffs, Iowa, USA

Living In: Persia, Iowa, USA

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Reviewed: Feb. 6, 2004

We weren't thrilled with this. I think cutting the celery salt and paprika in half and adding some garlic powder might help, but don't think I will try this again.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Dec. 8, 2003

If this tastes half as good after being chilled, yummy.

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QUILTINWAYNE

Home Town: Green Acres, Florida, USA

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Reviewed: Dec. 1, 2003

super satisfying

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MILADA

Cooking Level: Expert

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Reviewed: Jun. 1, 2003

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

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KERNSCOT

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Reviewed: May 13, 2003

This is a lovely potato salad recipe. I didn't use all the mayonnaise called for (only 1-1/2 cups) and used sweet pickles instead of dill. The shrimp is a nice addition, although it could be left out and not suffer . . . some in my family don't prefer it. This is a very large salad, so make sure it's for a hungry crowd!

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MISSUSLG

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Reviewed: Nov. 22, 2002

INSTEAD OF TINY SHRIMP,I USED MEDIUM SHRIMP AND A PACK OF COOK BACON, CUT UP IN MY SHRIMP SALAD AND SWEET PICKLES INSTEAD OF DILL PICKLES.

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GANGSWA7

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Reviewed: Oct. 18, 2002

i tried this recipe for my class gathering BBQ potluck. And it was a hit among friends, some asked for the recipe so they could impress their boyfriends n parents! =)... i left out the dill pickles, paprika and celery salt coz i got the ingredients in a hurry`` and the salad came out fine! Agree to the fact on halfing the salt and pepper and the servings is a little too much for a salad... other than that this recipe is GreaT!

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HEY_JOANNA

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Reviewed: May 28, 2002

This is a great potato salad! I also reduced the celery salt and paprika, increased the mayo, and substituted imitation crab meat for the shrimp. Yum!

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Marielle

Cooking Level: Intermediate

Home Town: Paul, Idaho, USA

Living In: Boise, Idaho, USA

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Reviewed: Apr. 1, 2002

I made this for Easter and it is a very different kind of taste. I thought it was ok although some did like it.

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DEBBIE ZABUSKI

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Reviewed: Mar. 26, 2002

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.

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CATWALK16

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Mar. 6, 2002

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

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MOLSON7

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Reviewed: Jul. 4, 2001

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.

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Dale

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Joliet, Illinois, USA

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Reviewed: Jul. 2, 2001

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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JVITOUS

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