"Bragging rights for this flavor-packed, perfectly balanced favorite (from The Southern Foodways Alliance Community Cookbook) go to Blair Hobbs of Oxford, Mississippi...."
INGREDIENTS
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5 pounds Yukon gold potatoes
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4 large hard-cooked eggs, peeled
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1 tablespoon table salt
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1 cup plus 2 Tbsp. mayonnaise
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1 cup sweet salad cube pickles, drained
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1/2 cup chopped red onion
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1/2 cup chopped green bell pepper
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1/2 cup chopped celery
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1/4 cup chopped fresh flat-leaf parsley
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1/4 cup yellow mustard
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1 (4-oz.) jar diced pimiento, drained
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2 tablespoons seasoned rice wine vinegar
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2 tablespoons fresh lemon juice
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1 tablespoon extra virgin olive oil
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1 to 2 jalapeño peppers, seeded and minced
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1 to 2 tsp. celery salt
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4 drops of hot sauce
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1/2 teaspoon smoked paprika
Go To Recipe
13
Pinch It!