Shrimp Potato Salad

I arrived home early today not because someone important is waiting for my acquaintance or I have a take home work that needs to be submitted the following day. The reason is simple but very enticing and compeling that made me cancel all apointments for the evening. My aunt from the Philippines arrived and she promised me that she'll be preparing the dish I've always craved for, below are the ingredients and how it is prepared: Hope you'll have a wonderful time reading this and maybe in your spare time serve tis sumptuous dish for your friends and family.

INGREDIENTS

1/2 kilo Shrimps (boiled and shelled or --- buy the frozen cooked peeled prawns --- blanch with salt under running tap water )
6 cups cubed cooked potatoes (about 500 grams. I cooked them whole before cutting them into cubes)
1 cup carrots 1cm diced (boiled for 5 minutes)
1 small can beetroot 450 grams
2 eggs (hard boiled) and cut into pieces
1 small can pineapple pieces 425 grams (possibly use half of juice)
1 cup Real or S&W Mayonnaise ( or use Reduced Fat Mayo)
1-2 tablespoon Pure Prepared Brown or American Mustard
1/2 cup sweet pickle relish
1 small apple diced in 1cm cubes (not too big)
1/4 cup (1 small) white onions, finely chopped
1/2 cup cheddar cheese, finely chopped
1/2 cup lychees finely chopped (optional)
salt and pepper to taste

DIRECTIONS

1. Mix mayo and mustard in large bowl.
2. Add potatoes, shrimps, celery, carrots, apple, cheese, beetroot, pineapple pieces, eggs and onions.
3. Mix lightly.
4. Season to taste with salt and pepper.
5. Refrigerate several hours or overnight.