Potato, Egg and Shrimp Salad

Ingredients

• 1.5lbs/675g of creamer potatoes
• 4 eggs
• 6 tablespoons of mayonnaise
• 1 tablespoon of Dijon mustard
• 1 tablespoon of white wine vinegar
• 1lb/450g of northern shrimp
• 1/4 cup of dill
• 2 tablespoons of minced pickles or relish
• 3 diced stalks of celery
• 2 diced cucumbers
• 1 Boston lettuce

Directions

1. Place potatoes in a large pot, fill with water until covered, salt and boil until tender (roughly 10 minutes). Drain and rinse with cold water to stop the cooking, cut in half and set aside.
2. While doing step 1, boil the eggs eggs in a separate pot for 8 minutes. Drain, rinse with cold water, de-shell, dry and set aside.
3. In a large bowl, whisk the mayonnaise, mustard and vinegar together until smooth.
4. Add the shrimp, dill, pickles, celery, cucumbers, potatoes, salt & pepper and mix together.
5. Place the lettuce leaves in a bowl or deep dish, scoop the potato salad & shrimp over it, top with a boiled egg cut in two, garnish with dill and serve.