Creamy Dilled Shrimp Salad

1/2 pound small red potatoes, quartered
1 kosher dill pickle
1/3 cup mayonnaise
1/2 teaspoon dried dill weed
2 cups frozen fully cooked tail off shrimp, 71 to 90 count, thawed
1/4 cup chopped red onion
1 stalk celery, chopped

Cook potatoes in boiling salted water 10 to 15 minutes or until tender. Drain and rinse with cold water until cool.

Meanwhile, chop dill pickle. Stir together 2 tablespoons dill pickle juice, the mayonnaise and dill weed in large bowl. Season with salt, pepper and a pinch of sugar.

Gently fold potatoes, pickle and remaining ingredients into dressing. Chill until ready to serve.

Serve on bed of mixed salad greens, if desired.

Serves 4.