Shrimp Olivier

• 4 large Yukon Gold potatoes (about 1 3/4 pounds), peeled, cut into 1/4" pieces
• Kosher salt
• 2 medium carrots, peeled, cut into 1/4" pieces
• 1/4 cup fresh peas (from about 1/4 pound pods) or frozen peas, thawed
• 1 pound peeled rock shrimp or bay shrimp
• 1/4 pound medium shrimp, peeled, deveined
• 4 hard-boiled large eggs, finely chopped
• 4 Israeli-style pickles or 2 kosher dill pickles, cut into 1/4" pieces
• 1 small sweet onion (such as Vidalia), finely chopped
• 1/2 cup coarsely chopped fresh dill, plus sprigs for serving
• 3/4 cup (or more)

1. Cook potatoes in a large pot of boiling salted water until just tender, 6-8 minutes. Remove with a slotted spoon; let cool.
2. Meanwhile, return water to a boil and cook carrots until tender, about 3 minutes; let cool in a colander set in a bowl of ice water. Drain, pat dry, and transfer to a large bowl. Repeat with peas, cooking until bright green, about 30 seconds; add to bowl with carrots.
3. Working in 2 batches, repeat (cook, cool, dry) with rock and medium shrimp, boiling until cooked through, about 1 minute for rock shrimp and 2 minutes for medium. Add rock shrimp to bowl with vegetables; place medium shrimp in another bowl.
4. Add potatoes, eggs, pickles, onion, and chopped dill to vegetables; toss well. Mix in Parsley Mayo, adding more to coat if needed. Top with medium shrimp and dill sprigs just before serving.

potatoes, kosher salt, carrots, fresh peas, shrimp, shrimp, eggs, pickles, sweet onion, fresh dill

Taken from www.epicurious.com/recipes/food/views/shrimp-olivier-51259620 (may not work)