|(Shrimp Potato) Salad|
1/2 kilo Shrimps (boiled and shelled or --- buy the frozen cooked peeled prawns --- blanch with salt under running tap water )
6 cups cubed cooked potatoes (about 500 grams. I cooked them whole before cutting them into cubes)
1 cup carrots 1cm diced (boiled for 5 minutes)
1 small can beetroot 450 grams
2 eggs (hard boiled) and cut into pieces
1 small can pineapple pieces 425 grams (possibly use half of juice)
1 cup Real or S&W Mayonnaise ( or use Reduced Fat Mayo)
1-2 tablespoon Pure Prepared Brown or American Mustard
1/2 cup sweet pickle relish
1 small apple diced in 1cm cubes (not too big)
1/4 cup (1 small) white onions, finely chopped
1/2 cup cheddar cheese, finely chopped
1/2 cup lychees finely chopped (optional)
salt and pepper to taste
1. Mix mayo and mustard in large bowl.
2. Add potatoes, shrimps, celery, carrots, apple, cheese, beetroot, pineapple pieces, eggs and onions.
3. Mix lightly.
4. Season to taste with salt and pepper.
5. Refrigerate several hours or overnight.
Potato salads taste better after it has been stored in the refrigerator overnight. The flavors seep in through the potato making it delicious to the core. You can add 1/2 cup celery diced if desired. And make it a chicken salad by interchanging with prawns / and interchange beetroot with carrots + peas or 1/2 cup green beans for chicken potato salad.