Shout Hallelujah Potato Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

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.

By RecipeOfHealth.com