- 3 pounds red potatoes
- 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
- 1/2 cup mayonnaise
- salt and ground black pepper to taste
- 1 pinch paprika, or to taste
- 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.
- 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.