Food and Recipes Recipes Shout Hallelujah Potato Salad 3.0 (20) 20 Reviews Bragging rights for this flavor-packed, perfectly balanced favorite (from The Southern Foodways Alliance Community Cookbook) go to Blair Hobbs of Oxford, Mississippi. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on July 20, 2022 Print Share Share Tweet Pin Email 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 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. 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. Hector Sanchez Print