Derby Potato Salad
 

Ingredients:
10 pounds potatoes
1 cup water
1 cup white wine vinegar
1 cup white sugar
1 onions, diced (Vidalia)
Salt and pepper to taste
1 tablespoon celery seed
1 tablespoon dried dill weed
½ cup chopped dill pickles
4 hard boiled eggs chopped
2 cans baby shrimp drained and rinsed
3 tablespoons Dijon mustard
3 tablespoons fresh parsley chopped
2 cups mayonnaise
 

Directions:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.

Slice cooled potatoes and layer in a large bowl or dish.

In a saucepan combine water, vinegar and sugar. Bring to a boil and cook for one minute. Remove from heat and pour over potatoes. Cover and chill for at least 12 hours.

Drain excess marinade and add onions, salt, pepper, celery seed dill weed, dill pickles. Chopped egg, shrimp, parsley, mustard and mayonnaise. Mix well and serve chilled