Directions:
Cook the potatoes: In a large pot of salted boiling water, cook the diced potatoes until tender (about 15 minutes). Drain and let cool.
Cook the shrimp: In a separate pot, boil the shrimp until pink and opaque (3-4 minutes). Drain and cool.
Combine ingredients: In a large bowl, mix the cooled potatoes, shrimp, and celery.
Make the dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
Assemble the salad: Pour the dressing over the potato-shrimp mixture and gently toss until evenly coated.
Garnish and chill: Transfer to a serving dish, sprinkle with fresh parsley, and refrigerate for at least 1 hour before serving.
Enjoy this refreshing and creamy salad as a perfect side or light meal!
