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.
Ingredients: [‘potatoes’, ‘salt’, ‘cooked shrimp’, ‘pimientos’, ‘crushed pineapple’, ‘sweet peas’, ‘mayonnaise’, ‘salt’, ‘green olives’]
Quantity of 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 “]
Number of Servings: 6
Steps: [‘Peel and cut potatoes in cubes.’, ‘In a large kettle, cover potatoes with water, add the salt and bring the potatoes to a boil.’, ‘Cook until potatoes are tender; drain and cool.’, ‘Chop shrimp and pimentos into small pieces.’, ‘In a large salad bowl, combine cooled potatoes, shrimp, pimentos, crushed pineapple, peas, mayonnaise, and salt (to taste).’, ‘Garnish with olives in the form of a clock (with one at each hour and one in the middle).’, ‘Chill before serving.’]