A delightful twist on the classic shrimp potato salad, enhanced with fresh herbs and a touch of zest.
In a small bowl, combine the mayonnaise, mustard, and the juice of the lemon. Mix until smooth.
Use freshly squeezed lemon juice for the best flavor.
Boil the potatoes until tender, then let them cool and dice into bite-sized pieces.
Don't overcook the potatoes to maintain their texture.
Chop the onion, green onion, pickles, and celery into small pieces.
Keep the pieces uniform for even distribution in the salad.
Peel and chop the hard-boiled eggs.
Use a sharp knife to avoid crumbling the eggs.
In a large mixing bowl, combine the potatoes, vegetables, eggs, and shrimp.
Gently mix to avoid mashing the ingredients.
Pour the dressing over the mixture and stir until evenly coated.
Ensure all ingredients are well coated for consistent flavor.
Sprinkle paprika over the top for garnish and serve chilled.
Chill the salad for at least an hour for the best taste.
