Swedish Shrimp Salad (Sweden)
|Diced olives||2⁄3 Cup (10.67 tbs) (Use Ripe Ones)|
|Canned shrimp||2 Cup (32 tbs) (Cooked Or Canned)|
|Hard cooked eggs||6|
|Cooked potatoes||2 , cubed|
|Wine vinegar||3 Tablespoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Crisp lettuce||1 Cup (16 tbs)|
|American cheese slices/Swiss cheese slices||2 Small|
Combine olives, shrimp, 2 coarsely chopped eggs, and potatoes with 2 tablespoons vinegar; chill for several hours.
When ready to serve, blend mayonnaise, salt, paprika and remaining tablespoon vinegar; combine with shrimp mixture.
Turn into lettuce lined salad bowl.
Cut remaining eggs into halves, arrange over top.
Cut cheese slices to form four triangles.
Spear a toothpick through each cheese triangle into egg to resemble a sail.
NOTE: Deviled eggs may be used for garnish in place of egg cheese sail boats.