CAJUN POTATO SALAD II

CAJUN POTATO SALAD II

5 medium red potatoes
6 cups water
3 tbsp. seafood seasoning
1 tbsp. salt
1 lb. medium uncooked shrimp
¼ cup chopped green onions
1 jar (2-oz.) pimientos, drained
½ cup mayonnaise
1 tsp. cider vinegar
½ tsp. sugar
Addition salt, to taste

Place the potatoes in a large saucepan or Dutch oven; add the water, seafood seasoning, and salt. Bring to a boil. Reduce heat, cover and simmer for 25 minutes.

Add the shrimp cover and cook for 5 minutes or until the shrimp turns pink and potatoes are tender. Drain. Peel and dice the potatoes. Peel and devein the shrimp, cut into pieces.

In a large bowl, combine the potatoes, shrimp, onions and pimientos. In a small bowl, combine the mayonnaise, vinegar and sugar. Add to the potato mixture and gently toss to coat. Season with additional salt. Cover and refrigerate for at least 1 hour before serving.

Yield: 8-10 servings.