Mardi Gras Recipes: Cajun Style Meals, Snacks, Drinks and More

Ingredients
eight large red or gold potatoes
one cup Hellman's mayo
one cup light sour cream
three large eggs
one three ounce can of chopped black olives
one half cup green, stuffed olives
one half cup of dill pickle relish
one pound of cooked medium shrimp
one half cup of chopped fresh cilantro
one cup of chopped celery
one half cup of chopped green onions
one fourth cup lemon juice
one teaspoon Old Bay Cajun seasoning
Paprika, salt, pepper
two tsps. red wine vinegar
one teaspoon dried dill & dried parsley

Place all potatoes on a microwave safe plate.
Using a fork or kitchen knife, pierce each potato several times.
Cook in microwave eight minutes; check for cooked and continue to microwave/check for done every two minutes. (potatoes should be cooked through, but still firm)
While potatoes are cooking, place three eggs in a pot that allows the eggs to be covered completely with water. Bring the water to a boil and boil for three minutes. Allow eggs to sit in hot water for five minutes; immediately remove eggs and place in cold water for three minutes for easy shelling.
Boil one quart of water with one teaspoon of Old Bay seasoning, one fourth cup lemon juice, and one tablespoon salt. After water comes to a boil, remove from heat and add cooked shrimp. Allow shrimp to soak in water at least ten minutes.
Slice each cooked potato in half and allow to air cool to the touch. While eggs, shrimp, and potatoes are waiting, chop cilantro, green olives, celery, and green onions.
In a large mixing bowl, add chopped vegetables. Peel potatoes and cut into bite-sized chunks, adding to chopped vegetables. Add the three peeled and chopped eggs. Drain shrimp and peel if necessary, then cut shrimp in half to add to other ingredients.
Add mayo and sour cream, mixing into all ingredients. If needed, add a little more mayo or sour cream. Add two teaspoons of red wine vinegar and chopped black olives, dried dill & parsley
Add salt and pepper to taste. Sprinkle paprika on top.

If using potato salad as the main dish, serve on a bed of crisp lettuce. As the main dish, this recipe serves 6 to 7 adults. Used as appetizers, serve on your favorite cracker or offer a variety of crackers and breads. This recipe will serve 12 to 15 adults as appetizers. As a side dish, it serves 8 to 10 adults.

Be creative and add some of your favorite herbs, seasonings or spices. Don't over-do, but add a little kick with a tablespoon of horseradish or your own secret ingredient. This salad is full of healthy vegetables and spices and presents shrimp deliciously and inexpensively.