Potpourri Salad

From 1911:

One quart of shelled shrimps;
one half dozen good sized potatoes, boiled;
four or five raw tomatoes.

Dress the shrimps with mayonnaise and prepare the potatoes as for salad, also with mayonnaise.
Heap the shrimps in a pyramid in the center of a platter and surround them with the potatoes and finish with a border of sliced tomato.