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.
Fish and Seafood Salad Recipes