Shout Hallelujah Potato Salad

3.0
(20)

Bragging rights for this flavor-packed, perfectly balanced favorite (from The Southern Foodways Alliance Community Cookbook) go to Blair Hobbs of Oxford, Mississippi.

Yield:
12 servings

Ingredients

  • 5 pounds Yukon gold potatoes

  • 4 large hard-cooked eggs, peeled

  • 1 tablespoon table salt

  • 1 cup plus 2 Tbsp. mayonnaise

  • 1 cup sweet salad cube pickles, drained

  • 1/2 cup chopped red onion

  • 1/2 cup chopped green bell pepper

  • 1/2 cup chopped celery

  • 1/4 cup chopped fresh flat-leaf parsley

  • 1/4 cup yellow mustard

  • 1 (4-oz.) jar diced pimiento, drained

  • 2 tablespoons seasoned rice wine vinegar

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon extra virgin olive oil

  • 1 to 2 jalapeño peppers, seeded and minced

  • 1 to 2 tsp. celery salt

  • 4 drops of hot sauce

  • 1/2 teaspoon smoked paprika

Directions

  1. Cook potatoes in boiling water to cover 20 minutes or until tender; drain and cool 15 minutes. Peel potatoes, and place in a large bowl. Add eggs, and chop mixture into bite-size pieces. Sprinkle with salt; toss to coat.

  2. Stir together mayonnaise and next 13 ingredients; gently stir into potato mixture. Sprinkle with paprika; add black pepper to taste. Serve immediately, or cover and chill up to 2 days.

    Candied Jalapeños
    Hector Sanchez
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