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Hallelujah Potato Salad Recipe

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This recipe for Hallelujah Potato Salad is from Jackie's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 pounds Yukon gold potatoes
4 large hard-cooked eggs, peeled
1 tablespoon 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 tablespoons seasoned rice wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon 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 teaspoon smoked paprika
Directions:
Directions:
•
Directions
Step 1
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.

Step 2
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.

 

 

 

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