Shout Hallelujah Potato Salad

Ingredients

• 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
• Salt
• Ground black pepper
• 2 teaspoons smoked hot paprika

Instructions

1. 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.
2. Drain and peel, with your fingers, under cool running water (as if peeling hard-cooked eggs).
3. Transfer to a large chilled bowl.
4. Add the eggs and chop into large, bite-sized chunks.
5. Plop on the pimentos, hot sauce, celery salt, vinegar, lemon juice, pickles, oil, mayonnaise, mustard, jalapenos, onion, bell pepper, celery and parsley.
6. Don’t stir; dive in with your hands and mix well, mashing some of the potatoes to bond the intact golden chunks.
7. Season with salt and pepper.
8. Transfer to a serving bowl or platter and shape into a pretty mound with a spoon or spatula.
9. Dust the top with paprika.
10. Cover and refrigerate until chilled.
11. 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