Potato Salad with Eggs and Shrimp

Instructions

1. 1

   Place the potatoes in a pot. Cover with cold water. Season with salt. Bring to a boil. Simmer for 10 minutes or until tender. Drain and plunge into a bowl of ice water until completely chilled. Drain well. Cut in half and set aside.

2. 2

   Meanwhile, in a small pot of salted boiling water, cook the eggs for 8 minutes. Drain and plunge into a bowl of ice water. Peel the eggs under cold water and pat dry. Set aside.

3. 3

   Meanwhile, in a large bowl, whisk together the mayonnaise, mustard and vinegar. Add the shrimp, dill, gherkins, celery, cucumbers and potatoes. Season with salt and pepper. Mix well.

4. 4

   Arrange the lettuce leaves in four shallow bowls. Top with the potato salad. Garnish each portion with 1 egg cut in half and some dill.