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