Recipe Background
Hallelujah Potato Salad will make you want to sing and shout with joy! This classic, chunky, southern-style potato salad elevates your favorite side dish to new and delicious heights (who knew it could get even better?!). The combination of tender potatoes, tangy pickles, and creamy mayonnaise creates a flavor explosion in your mouth that will make you want to dance. The fluffy hard-boiled eggs and tangy mustard bring a depth of flavor that is sure to have you shouting their praises. Whether you're enjoying a family picnic or backyard barbeque, Hallelujah Potato Salad will have your guests stunned by its glory and asking for the recipe. Get ready to shout "hallelujah" with every bite... it's just that good!
Hallelujah Potato Salad will make you want to sing and shout with joy! This classic, chunky, southern-style potato salad elevates your favorite side dish to new and delicious heights (who knew it could get even better?!). The combination of tender potatoes, tangy pickles, and creamy mayonnaise creates a flavor explosion in your mouth that will make you want to dance. The fluffy hard-boiled eggs and tangy mustard bring a depth of flavor that is sure to have you shouting their praises. Whether you're enjoying a family picnic or backyard barbeque, Hallelujah Potato Salad will have your guests stunned by its glory and asking for the recipe. Get ready to shout "hallelujah" with every bite... it's just that good!
Ingredients
- 5 pounds Yukon gold potatoes
- 4 large eggs hard-boiled and peeled
- 1 tablespoon table salt
- 3 cups mayonnaise
- 1 cup sweet salad cube pickles drained
- 1/2 cup red onion chopped
- 1/2 cup green bell pepper chopped
- 1/2 cup celery chopped
- 1/4 cup fresh flat-leaf parsley chopped
- 1/4 cup yellow mustard
- 1 (4-ounce) jar diced pimentos drained
- 2 tablespoons seasoned rice wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 jalapeño pepper plus more, to taste, seeded and minced, divided
- 1 teaspoon celery salt
- hot sauce to taste
- 1/2 teaspoon smoked paprika
- black pepper to taste
Directions
- Place the potatoes in a large pot of boiling water and boil until they are tender, about 20 minutes.
- Drain the potatoes and allow them to cool for 15 minutes.
- Peel the potatoes and place them in a large bowl.
- Add the eggs to the potatoes and use a spatula to chop the mixture into bite-size pieces.
- Sprinkle the potato mixture with the salt and toss to coat.
- In another bowl, stir the mayonnaise, the pickles, the red onion, the bell pepper, the celery, the parsley, the mustard, the pimentos, the vinegar, the lemon juice, the olive oil, the jalapeño, the celery salt, and the hot sauce together.
- Gently stir the mayo mixture into the potato mixture.
- Sprinkle the potato mixture with the paprika and the black pepper.
- Serve.
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