Shout Hallelujah Potato Salad

4.7

(28)

26 Reviews

Bragging rights for this flavor-packed, perfectly balanced potato salad (from The Southern Foodways Alliance Community Cookbook) go to Blair Hobbs of Oxford, Mississippi.

Southern Living Test Kitchen

Updated on March 6, 2024

Servings:

Shout Hallelujah Potato Salad - Southern Living — Caitlin Bensel; Food Styling: Torie Cox

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 cup 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. seasoned rice wine vinegar
2 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil
1 to 2 jalapeño peppers, seeded and minced
1 to 2 tsp. celery salt
4 drops of hot sauce
1/2 tsp. smoked paprika

Directions

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 bite-size pieces. Sprinkle with salt; toss to coat.
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.