A family secret is finally revealed. Grandpa's favorite potato salad, filled with small shrimp and sweet pickles. Let the salad chill at least 3 hours before serving for best flavor.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
272 Calories
Recipe Instructions
Step 1
Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender and the peels begin to crack, about 20 minutes. Drain and let potatoes cool. Peel cooled potatoes and cut into 1/8-inch dice.
Step 2
Place potatoes, shrimp, onions, hard-cooked eggs, sweet pickles, and mayonnaise into a large salad bowl and stir to combine. Season with salt and black pepper; sprinkle top of salad with paprika. Chill salad at least 3 hours before serving.
Ingredients
½ cup mayonnaise
salt and ground black pepper to taste
3 pounds red potatoes
1 pinch paprika, or to taste
3 (4.5 ounce) cans small shrimp, drained
2 sweet onions, finely diced
6 hard-cooked eggs, sliced 1/8-inch thick
1 (16 ounce) jar sweet pickles, drained and finely diced
