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Shrimp and Potato Salad

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La Belle Cuisine

Mary Margaret's
Shrimp and Potato Salad

2 medium potatoes
6 cups water
2 pounds unpeeled, medium-size
fresh shrimp
1 lemon, quartered
2 garlic cloves, smashed
Shrimp or crab boil of your choice
(we use Zatarain's)
1/2 cup finely chopped green onions
4 celery stalks, finely chopped
4 large hard-cooked eggs
1/2 cup mayonnaise
2 tablespoons prepared mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon hot sauce

Cube the potatoes and place in a saucepan; add enough water to cover
and bring to a boil over medium-high heat. Cook about 10 minutes or
until tender. Drain the potatoes and  place in a large bowl and allow
them to cool.
Bring 6 cups water to a boil in saucepan; add lemon, garlic, shrimp boil
and shrimp. Cook 3 to 5 minutes or just until shrimp turn pink. (Please
don't overcook!) Drain the shrimp, and rinse them with cold water, peel
and devein them. Coarsely chop the shrimp, if desired, which no doubt
will depend upon their size. Add the shrimp, green onions and celery to
the cubed potatoes. Chop the egg whites and add them to the shrimp
mixture. Mash the egg yolks; stir in mayonnaise and mustard. Add
the mayonnaise mixture, salt, pepper and hot sauce to shrimp mixture,
tossing gently to coat; chill. Makes 6 to 8 servings.
 

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