Hallelujah Potato Salad

I saw this recipe on a blog and it looked so yummy that I ordered the Peace Love and Barbecue book that it was originally found in. I have read the cookbook like a novel and dog-eared almost every recipe page. This potato salad is super yummy, I made it for Easter and it went great with the grilled flank steak we also had.

The original recipe calls for yukon gold potatoes, which I happen to love, they have such a creamy texture. However, the week of Easter Fry's had 5 lb bags of potatoes on sale for $.66 and I just couldn't spend $5.99 on a 5 lb bag of yukon golds...turned out great with plain old russet potatoes--so whatever floats your boat. I'm sure red potatoes would be great with this too.

Shout Hallelujah Potato Salad
originally from Peace Love and Barbecue cookbook

5 lbs potatoes
6 hard boiled eggs
heaping 1/2 c. chopped onion (red, white or yellow)
1 jalapeno, seeds and ribs removed, minced
1 c. diced sweet pickles (Don't sub pickle relish. Actually get some sweet pickles and dice them, the work will pay off)
1/4 c. chopped fresh parsley
4 oz jar pimentos, drained well
1 c. plus 2 Tb mayo
1/4 c. yellow mustard
1/4 c. rice vinegar
1 Tb olive oil
2-3 drops hot sauce
salt and pepper

Scrub the potatoes and boil them until fork tender. Let them cool and then pull the peels off and cube the potatoes. Peel the hardboiled eggs and dice them. Combine all ingredients and combine well with your hands. Taste and adjust seasoning. Sprinkle the top of the completed salad with paprika, if you like it.

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