Always A Winner Potato Salad

Ingredients

• 10 large baking potatoes scrubbed
• 2 tablespoons celery salt 
• 6  dill pickles chopped
• 12  eggs 
• 3 bunches green onions chopped
• 2 cups mayonnaise low-fat
• 2 tablespoons paprika 
• 12 servings salt and pepper to taste
• 4 ounce shrimp drained canned

Equipment

• bowl
• sauce pan
• pot

Directions

1. Place potatoes in a large pot, and cover with water. Boil until soft.
2. Remove from water; set aside to cool. Peel, and then chop into bite size chunks.
3. Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
4. Remove from hot water, and cool. Peel, and chop.
5. In a large bowl, combine potatoes, eggs, green onions, dill pickles, and cans of shrimp.
6. Mix in mayonnaise, celery salt, and paprika. Season to taste with salt an ground black pepper. Chill for 2 hours, and serve.