![Shout Hallelujah Potato Salad - Southern Living](https://www.southernliving.com/thmb/NsZjXJc3sUz2h10-MyLkTTemvYQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Shout_Hallelujah_Potato_Salad_001-330c89ec8366436cb1287c7bc44b97d0.jpg)
Caitlin Bensel; Food Styling: Torie Cox
Ingredients
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5 lbs. Yukon gold potatoes
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4 large hard-cooked eggs, peeled
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1 Tbsp. table salt
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1 cup plus 2 Tbsp. mayonnaise
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1 cup sweet salad cube pickles, drained
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1/2 cup chopped red onion
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1/2 cup chopped green bell pepper
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1/2 cup chopped celery
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1/4 cup chopped fresh flat-leaf parsley
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1/4 cup yellow mustard
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1 (4-oz.) jar diced pimiento, drained
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2 Tbsp. seasoned rice wine vinegar
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2 Tbsp. fresh lemon juice
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1 Tbsp. extra-virgin olive oil
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1 to 2 jalapeño peppers, seeded and minced
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1 to 2 tsp. celery salt
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4 drops of hot sauce
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1/2 tsp. smoked paprika
Directions
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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.
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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.