Potato Salad with Eggs and Shrimp | RICARDO

Ingredients

• 1 1/2 lb (675 g) baby potatoes
• 4 eggs
• 6 tbsp (90 ml) mayonnaise
• 1 tbsp (15 ml) Dijon mustard
• 1 tbsp (15 ml) white wine vinegar
• 1 lb (450 g) frozen Nordic shrimp, thawed and patted dry
• 1/4 cup (10 g) dill, finely chopped, plus more for serving
• 2 tbsp gherkins, thinly sliced
• 3 celery stalks, diced
• 2 Lebanese cucumbers, diced
• 1 Boston lettuce, leaves separated