Ensalada De Camarones (Puerto Rican Shrimp Salad)

• 4 lbs potatoes
• 1 teaspoon salt
• 3 cups cooked shrimp
• 2 ounces pimientos, drained
• 8 ounces crushed pineapple
• 16 ounces sweet peas, drained
• 1 1/2 cups mayonnaise
• salt, to taste
• 13 green olives, to garnish

1. Peel and cut potatoes in cubes.
2. In a large kettle, cover potatoes with water, add the salt and bring the potatoes to a boil.
3. Cook until potatoes are tender; drain and cool.
4. Chop shrimp and pimentos into small pieces.
5. In a large salad bowl, combine cooled potatoes, shrimp, pimentos, crushed pineapple, peas, mayonnaise, and salt (to taste).
6. Garnish with olives in the form of a clock (with one at each hour and one in the middle).
7. Chill before serving.

potatoes, salt, shrimp, pimientos, pineapple, sweet peas, mayonnaise, salt, green olives

Taken from www.food.com/recipe/ensalada-de-camarones-puerto-rican-shrimp-salad-229780 (may not work)