— No Results

    Southern Potato Salad

    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

    Info

    • Prep: 20
    • Cook: 20
    • Serves: -
    • Source
    stars  from 1 votes

    Directions

    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.
    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.
    , , , , , , , , , , , , , , , ,
    recipes/sides/southern_potato_salad.txt · Last modified: 2024/01/07 13:33 (external edit)