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Shout Hallelujah Potato Salad



4 pounds yukon gold potatoes
1 (4 oz.) jar pimientos, drained
5 hard-boiled eggs, peeled
1 cup sweet pickles
1 cup mayonnaise
1/2 cup celery, finely chopped
1/2 cup red onion, finely chopped
1/2 cup green bell pepper, finely chopped
1/4 cup fresh parsley, chopped
1-2 jalapeños, seeds removed, minced
3 tablespoons yellow mustard
1 1/2 tablespoons lemon juice
1 tablespoon olive oil
Kosher salt and freshly ground pepper, to taste
Hot sauce, to taste
Smoked paprika, garnish


Place unpeeled potatoes in a large pot of water and bring to a boil. Cook for 20-25 minutes, or until potatoes are fork tender. Drain and set aside to cool.
Peel potatoes and place in a large bowl, along with hard-boiled eggs. Chop or lightly mash mixture, then season with salt and pepper. (Alternatively: cut potatoes and hard-boiled eggs separately, then combine in a large bowl.)
In a separate bowl, whisk together mayonnaise, mustard, lemon juice, olive oil, pickles, celery, red onion, green bell pepper, pimientos, parsley, jalapeños and hot sauce, if using.
Pour mixture into into bowl with potatoes and hard-boiled eggs and stir together.
Taste and adjust seasoning accordingly, then top with smoked paprika. Serve immediately or refrigerate until ready to serve. Enjoy!

Source : allrecipes.com