Hot Potato Salad
2 cups boiled salad potatoes
1 can (4 oz.) tiny shrimps, drained
1 cup mayonnaise
1/2 tsp. salt
1/2 tsp. ajinomoto (optional)
1 cup celery, diced
1 cup round onions, diced
1 cup fresh mushrooms, chopped fine
Chopped parsley
Saute onions, mushrooms and celery in olive oil. Season lightly with salt and pepper. Mix the rest of the ingredients into the onion mixture. Cover pan with foil and bake at 350 to 375 degrees for 20 minutes, or until heated through. Remove foil and broil to brown top, if desired.
