Shout Hallelujah Potato Salad

By BearForce

Ingredients

• 5 lbs. Yukon gold potatoes
• 4 large hard-cooked eggs, peeled
• 1 Tbsp. table salt
• 1 cup plus 2 Tbsp. mayonnaise
• 1 cup sweet salad cube pickles, drained
• 1/2 up 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 Tbsp. fresh lemon juice
• 1 Tbsp. olive oil
• 1 to 2 jalapeno peppers, seeded and minced
• 4 drops of hot sauce
• 1/2 tsp. smoked paprika

Preparation

Step 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 bit-size pieces. Sprinkle with salt; toss to coats.

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.