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1
Place potatoes in a large pot of cold, salted water. Cover and bring to a boil. Reduce heat and simmer potatoes, stirring occasionally, until tender (about 18 minutes). Drain and place in a large bowl to cool.
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2
In a medium bowl, whisk mayonnaise, beer, Old Bay seasoning, lemon zest, 1/4 teaspoon kosher salt, 1/2 teaspoon black pepper, and half of the green onions. Set aside.
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3
In a small bowl, mix smoked paprika, onion powder, and brown sugar with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Sprinkle evenly over the shrimp. Heat olive oil in a large (12-inch size) nonstick skillet over medium heat. Add shrimp to the pan and cook 2-3 minutes per side. With a slotted spoon, remove shrimp to cool on a plate.
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4
Add smoked sausage into the hot pan. Cook, stirring occasionally, until nicely browned, about 4 minutes. With a slotted spoon, remove sausage to cool on a plate.
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5
Add corn kernels to the hot pan. Season with salt and pepper to taste. Cook, stirring occasionally, until crisp tender, about 3 minutes. Remove from heat.
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6
When everything has cooled slightly, add shrimp, sausage, corn, and remaining green onions to the bowl with the potatoes. Pour most of the dressing over, reserving a little bit to add before serving, and stir to combine. Place potato salad in fridge to cool.
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7
Before serving, add more dressing, salt and pepper, if desired. Enjoy!
