Unique Shrimp Potato Salad

UNIQUE SHRIMP POTATO SALAD
1 lb. medium red potatoes or Yukon gold, cut into ½” cubes
Kosher salt
1 (12-oz.) bag baby rainbow carrots, sliced
1 lb. large fresh shrimp, peeled and deveined
½ c. diced celery
½ c. diced red bell pepper
½ c. Miracle Whip or mayo
¼ c. chopped fresh parsley
1 T. Creole mustard
1 T. fresh lemon juice
Kosher salt/black pepper to taste
Tabasco to taste

1. In large Dutch oven, place potatoes in salted water that covers the potatoes by 1”.
2. Bring to boil over high heat, reduce heat, cover and simmer until tender, 8-10 minutes.
3. Add carrots and shrimp to potatoes. Cover and cook until shrimp are pink and firm, 3-4 minutes.
4. Drain and let cool completely.
5. In large bowl, combine potato mixture, celery, bell pepper, mayo, parsley, mustard, lemon juice, Tabasco, salt and pepper. Taste for seasonings.
6. Can be made the day before. Keep refrigerated until ready to eat