1 lb. shrimp
3 tbsp. Italian dressing
mayonnaise
1/4 c. mustard
2 tbsp. lemon juice
1 tbsp. minced onion
1/4 tsp. pepper
1 tsp. salt
4 lb. potatoes, cooked, peeled and cubed
1 c. celery, sliced diagonally
5 hard-boiled eggs, sliced
pitted ripe olives
2 tbsp. chili sauce
capers (optional)

Early in the day, cook the shrimp. Cool and toss with Italian dressing; refrigerate.

Combine mayonnaise, mustard, lemon juice, onion, pepper and salt. With fork, toss this with potatoes and celery and refrigerate for at least 1 hour.

At serving time, in a salad bowl, toss shrimp with potato mixture. Arrange egg slices and olives around salad. Mix 1/4 cup mayonnaise with chili sauce and spoon over eggs. Top with capers, if desired.

Serves 8 to 10.

Submitted by: Judy Micha