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Ingredients3 h 50 m servings 272 cals
Original recipe yields 12 servings
- 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.
Per Serving: 272 calories; 10.9 g fat; 30.5 g carbohydrates; 13.4 g protein; 165 mg cholesterol; 318 mg sodium. Full nutrition
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