This is a secret family recipe from my late Grandpa. This will be the best potato salad at any BBQ or dinner that you take it to.
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; protein 13.4g; carbohydrates 30.5g; fat 10.9g; cholesterol 164.8mg; sodium 318.4mg.