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Side: Shout Hallelujah Potato Salad

Source of Recipe


From "Taming the Flame"



List of Ingredients



• 5 pounds petite Yukon gold potatoes, scrubbed clean
  
• 4 stalks celery, chopped
  
• 6 eggs
  
• 1 cup plus 2 Tbsp mayonnaise, preferably Hellmann's
  
• 1 cup sweet pickles, cubed
  
• ½ heaping cup chopped red onion
  
• ½ heaping cup chopped green bell pepper
  
• 1 (4-ounce) jar diced pimentos, drained
  
• ¼ cup prepared yellow mustard (don't go fancy with Creole or grainy mustard)
  
• ¼ cup seasoned rice wine vinegar
  
• ¼ cup chopped fresh parsley
  
• 1 to 2 jalapeño peppers, seeded and minced
  
• 1 Tbsp olive oil
  
• 2 Tbsp celery salt
  
• 4 fat drops Louisiana hot sauce
  
• Freshly ground pepper and kosher salt
  
• Smoked hot paprika
  






Instructions



1. Put a large bowl in the refrigerator to chill.
   Put the potatoes in a large stockpot filled with cold water and a general sprinkle of kosher salt. Bring to a boil, and then simmer until potatoes are tender. To test for doneness, slip a thin paring knife into the center of a potato; if the potato resists, it's not done. When potatoes are done, dump them (gently) into the sink and, under cool running water, peel off the skins with your fingers (as if peeling a hard-boiled egg). Once they are cool, chop into ½-inch pieces.
   
   
2. While the potatoes are cooking, boil the eggs.
   Place the eggs in the bottom of a heavy 3-quart saucepan and fill it with cold water. Put the pan over high heat, and bring to a boil, then turn off the heat. Let the eggs sit for 15 minutes, and then rinse under cold water to prevent discoloration. When the eggs are cool, peel and chop them and set aside.
   
   
3. In the chilled bowl, mix the cooled potatoes with the chopped eggs. Add all of the other ingredients except the paprika, and mix gently, with clean hands until the ingredients are thoroughly blended. Salt to taste and shape into a mound with a spoon or spatula.
   Dust the top with paprika. Cover and chill.
   
   Makes about 15 servings.