When I am cooking certain delicious dishes my mom and dad made, it makes me sad and also very happy. I will always miss my parents not being around as I become a better cook, engineer, and Christian, but I have faith that they are in Heaven watching me be successful in life. These dishes remind me of the good times I had with my parents. I wish I was a better son and I hope I make it up by making a difference in this world.
When I was growing up, my mom made this shrimp potato salad dish that I loved to eat. Shrimp was very expensive then and still now. We grew up very poor and she would make this recipe on special occasions. Everyone from church love this dish. I am not sure who taught her but I do miss it much.
I was a fat boy growing up and I had a hard time eating vegetables. My mom would make this potato salad to encourage me to eat more fruit and vegetables. I wish I can go back in time and slap myself for every time I pick the shrimp and potato out to eat and skip the celery and apples.
My roommate was asking what sides dishes goes well with BBQ and then I thought about my mom’s shrimp potato salad. I am hoping that I can reproduce the recipe. Here I go:
Level of Effort:
12 medium shrimp (devein, cooked, cleaned)
5 large eggs (hard boiled, diced)
10 large russet potato (peeled, diced)
5 green apples (skin on)
2 Stake of Celery (minced)
2 cups Miracle Whip (do not use fat free or low fat)
fresh ground pepper, to taste
1. Peal the skin off the russet potato. Cut out any bad parts. Dice the potatoes to large cubes.
2. Fill the pot with cold water. Use enough water to submerge the potato plus about an inch more.
3. Place the potatoes in the cold water and bring the water to simmer. Do not cover the pot.
4. Simmer the potatoes for five or size minutes. Poke the potatoes with a fork to test the doneness. The potatoes are done when they are tender and easily pierced with the fork.