Shout Hallelujah Potato Salad

Photo: Hector Sanchez; Stylist: Buffy Hargett

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

Yield: Makes 12 servings
Recipe from Southern Living

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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

Preparation

  1. 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. 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.
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