Winner Potato Salad

INGREDIENTS:
10 large baking potatoes, scrubbed
12 eggs
3 bunches green onions, chopped
6 dill pickles, chopped
1 (4 ounce) can shrimp
1 (4 ounce) can small shrimp, drained
2 cups low-fat mayonnaise
salt and pepper to taste
2 tablespoons celery salt
2 tablespoons paprika

DIRECTIONS:
1. Place potatoes in a large pot, and cover with water. Boil
until soft. Remove from water; set aside to cool. Peel, and
then chop into bite size chunks.
2. Place eggs in a saucepan, and cover completely with cold
water. Bring water to a boil for one minute. Cover, remove
from heat, and let eggs stand in hot water for 10 to 12
minutes. Remove from hot water, and cool. Peel, and chop.
3. In a large bowl, combine potatoes, eggs, green onions, dill
pickles, and cans of shrimp. Mix in mayonnaise, celery salt,
and paprika. Season to taste with salt an ground black
pepper. Chill for 2 hours, and serve.