This was Grandpa’s picnic and cookout mainstay, and it was one everyone looked forward to eating. That’s probably why Grandpa’s Special Potato Salad disappeared so quickly! The creamy, fluffy potatoes, hard boiled-eggs, and sour pickles are all classics, but the addition of shrimp inserts a new savory and sweet dimension to a beloved favorite. Grandpa’s Special Potato Salad might be a bit unusual to some people, but once you try it, you’ll be amazed more people haven’t put shrimp in their potato salads!
Ingredients
- 3 pounds red potatoes
- water, to taste
- salt, to taste
- 3 (4.5-ounce) cans small shrimp, drained
- 2 sweet onions, finely diced
- 5 eggs, hard-boiled, sliced 1/8-inch-thick
- 1 (16-ounce) jar sweet pickles, drained and finely diced
- 1/2 cup mayonnaise
- ground black pepper, to taste
- paprika, to taste
Directions
Step 1 -In a large pot, add the red potatoes and enough of the water to just cover them. Generously season the water with the salt.
Step 2 -Bring the water to a boil.
Step 3 -Reduce the heat to medium-low and simmer until the potatoes are tender and the peels begin to crack, about 20 minutes.
Step 4 -Drain the potatoes and let them cool.
Step 5 -Peel the potatoes and dice them into 1/8-inch pieces.
Step 6 -In a large salad bowl, add the potatoes, the shrimp, the onions, the eggs, the sweet pickles, and the mayonnaise and stir to combine.
Step 7 -Season the salad with the salt and the black pepper.
Step 8 -Sprinkle the top of the salad with the paprika.
Step 9 -Chill the salad for at least 3 hours.
Step 10 -Serve.
