8 lg. potatoes, peeled, cooked & sliced
2 hard cooked eggs, chopped
1/2 c. sliced pitted black olives
1 stalk celery, chopped, including leaves
1 green onion, sliced
1/2 tsp. salt
1/4 tsp. pepper
4 tbsp. wine vinegar
1 tbsp. vegetable oil
8 tbsp. white vinegar
2 tbsp. vegetable oil
1 lb. shrimp, cleaned, deveined & cooked
Lettuce leaves
Hard cooked eggs to garnish

Combine potatoes, eggs, olives, celery, onion and seasonings in a medium size bowl. Combine 4 tablespoons wine vinegar and 1 tablespoon oil. Drizzle over above mixture. Toss lightly, chill thoroughly. Chop all but 8 of the shrimp.

Combine vinegar and remaining oil and drizzle over shrimp. Refrigerate for several hours. Add chopped shrimp to potato salad mixture. Serve on lettuce leaves garnished with remaining shrimp and hard cooked eggs, if desired. Serves 4-6.