Ensalada De Camarones (Puerto Rican Shrimp Salad)

Here's recipe from a booklet called "An Adventure in International Cooking" that my Mom helped compile for 4-H in Madison County (New York) back in the early 1970s. It was submitted by Awilda Heredia.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 4  lbs potatoes
• 1  teaspoon salt
• 3  cups  cooked shrimp
• 2  ounces pimientos, drained
• 8  ounces crushed pineapple
• 16  ounces sweet peas, drained
• 1 1⁄2 cups mayonnaise
•  salt, to taste
• 13  green olives, to garnish

Directions

1. Peel and cut potatoes in cubes.
2. In a large kettle, cover potatoes with water, add the salt and bring the potatoes to a boil.
3. Cook until potatoes are tender; drain and cool.
4. Chop shrimp and pimentos into small pieces.
5. In a large salad bowl, combine cooled potatoes, shrimp, pimentos, crushed pineapple, peas, mayonnaise, and salt (to taste).
6. Garnish with olives in the form of a clock (with one at each hour and one in the middle).
7. Chill before serving.