Mike Mills' Shout Hallelujah Potato Salad

By HazyWaters

Ingredients

• 5 pounds small Yukon Gold potatoes
• 6 large eggs, hard-cooked and peeled
• 4 celery stalks, chopped
• 1 jar (4 oz) diced pimentos, drained and topped with about 4 fat drops of Louisiana hot sauce
• 2 tsp celery salt
• 1/4 cup seasoned rice wine vinegar
• 1 cup diced sweet pickles (sweet salad cubes if you live in the South)
• 1 tablespoon olive oil
• 1 cup plus 2 tablespoons mayonnaise
• 1/4 cup prepared yellow mustard (don’t go fancy or Creole or grainy)
• 1 or 2 jalapeno peppers, seeded and minced
• Heaping 1/2 cup chopped red onion
• Heaping 1/2 cup chopped green bell pepper
• 1/4 cup chopped parsley
• Finely ground kosher salt and ground black pepper
• Smoked hot paprika for garnish

Preparation

Step 1

1. Boil the potatoes, skin on, for about 20 minutes or until a sharp knife easily pierces them.
2. Drain the potatoes and peel them with your fingers under running water (as if you were peeling a hard-coked egg).
3. Put the potatoes and eggs into a chilled bowl, then chop.
4. Add the other ingredients except the paprika garnish. Don’t stir, Dive in with your hands, mashing some of the potatoes to bond the intact golden chunks. Taste it for salt and shape into a pretty mound with a spoon or spatula.
5. Dust the top with the smoked paprika. Cover with plastic wrap and chill. Serve cold.