5 medium Idaho potatoes

6 cups water

3 tablespoons seafood seasoning

1 tablespoon salt

1 pound medium uncooked shrimp

1/4 cup chopped green onions

1 (2-ounce) jar diced pimentos, drained

1/2 cup mayonnaise

1 teaspoon cider vinegar

1/2 teaspoon sugar

Additional seasoning to taste

Place potatoes in a large saucepan and add water, seafood seasoning and salt. Bring to a boil. Reduce heat, cover and simmer until cooked and tender. Add the shrimp; cover and cook for 5 minutes or until shrimp turn pink. Drain. Peel and dice potatoes. Peel and devein shrimp. Cut into pieces.

In a large bowl, combine potatoes, shrimp, onions and pimentos. In a small bowl, combine mayonnaise, vinegar, and sugar. Add to potato mixture. Gently toss to coat. Season to taste with additional seasoning if desired. Cover and refrigerate for at least 1 hour before serving. Can be served over a bed of lettuce as a main dish for lunch.

Joanie Kraker, New Iberia