2 cups mayonnaise ( Do NOT use fat free or low fat)
1 (6 ounce) cans shrimp, drained well and flaked
2 celery ribs, minced fine
1/2 green pepper, minced fine
1 medium carrot, minced fine
20 green olives, minced fine
salt and pepper, to taste
lettuce leaf
Rinse off potatoes to clean, and boil in salted water, until fork inserted goes in easily. Do not over-cook potatoes, or potato salad will be mushy. When potatoes are done drain right away, peel and let cool. Put in refrigerator to chill. When chilled completely, cut them up into medium sized cubes and put in a lg bowl. Put back into fridge to keep chilled. Meanwhile, cut up celery, green pepper, carrots and olives into finely minced pieces. Add to potato mixture. Open can of shrimp and drain well. Rinse off shrimp in the can, and squeeze dry with can cover before removing from can. Flake shrimp well between fingers and add to potato and veggie mixture. Mix mayonnaise into salad and add salt and refrigerate until ready to eat. When ready to serve, place potato salad on a few leaves of lettuce. Serve with cucumber wedges. Variations: Try adding 1/2 of a lg sweet onion, minced finely. Try adding 6 hard boiled eggs, mashed finely.