Shout Hallelujah Potato Salad
- 5 pounds petite yellow- fleshed potatoes (such as Yukon Golds)
- 4 hard-cooked eggs, peeled
- 1 (4 ounce) jar diced pimentos, drained
- 4 large drops of Tabasco
- 2 teaspoons celery salt
- 2 tablespoons seasoned rice-wine vinegar
- 2 tablespoons fresh lemon juice
- 1 cup sweet salad cube pickles
- 1 tablespoon extra-virgin olive oil
- 1 cup plus 2 tablespoons mayonnaise
- 1/4 cup prepared yellow mustard
- 1 or 2 seeded and minced jalapeno peppers
- 1/2 cup of red onion, chopped
- 1/2 cup of green bell pepper, chopped
- 4 stalks of celery, chopped
- 1/4 cup flat-leaf parsley, chopped
- Ground black pepper
- 2 teaspoons smoked hot paprika
- Cook the whole, unpeeled potatoes in a large pot of boiling salted water until they are easily pierced with a sharp knife, or about 20 minutes.
- Drain and peel, with your fingers, under cool running water (as if peeling hard-cooked eggs).
- Transfer to a large chilled bowl.
- Add the eggs and chop into large, bite-sized chunks.
- Plop on the pimentos, hot sauce, celery salt, vinegar, lemon juice, pickles, oil, mayonnaise, mustard, jalapenos, onion, bell pepper, celery and parsley.
- Don’t stir; dive in with your hands and mix well, mashing some of the potatoes to bond the intact golden chunks.
- Season with salt and pepper.
- Transfer to a serving bowl or platter and shape into a pretty mound with a spoon or spatula.
- Dust the top with paprika.
- Cover and refrigerate until chilled.
- Serve cold.
By John T. Edge and Blair Hobbs, Southern Foodways Alliance at the University of Mississippi
Adapted from "Spread Formation: Tailgating & Home Recipes From College Football Greats" by Loran Smith