3/30/2024 – This dish turned out very good and was a nice change from our family’s traditional salad. It was inspired by a recipe at SouthernLiving.com who got it from The Southern Foodways Alliance Community Cookbook, cook Blair Hobbs of Oxford, Mississippi. Servings: 12. We made a half recipe for the two of us and had a lot of leftovers. This would be fun to take to potlucks as it is different from the usual potato salad. It was very good when still warm from the hot potatoes and the next morning cold from the refrigerator.

Ingredients

5 lbs. Yukon gold potatoes
4 large hard-cooked eggs, peeled. In our half-recipe we put 3 eggs.
1 Tbsp. table salt
1 cup plus 2 Tbsp. mayonnaise
1 cup sweet pickle relish, drained
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/4 cup yellow mustard
1 (4-oz.) jar diced pimiento, drained
2 Tbsp. seasoned rice wine vinegar
2 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil
~1 rounded Tbsp of pickled jalapeño peppers, chopped small
1 to 2 tsp. celery salt
4 drops of hot sauce
smoked paprika sprinkled on top for looks

Directions

1. Cook potatoes in boiling water to cover 20 minutes or until tender; drain and cool 15 minutes. Chop potatoes into 1″+ pieces and place in a large bowl. Add eggs. Season with salt and pepper; toss to coat.
2. Blend the mayonnaise and next 13 ingredients. Gently stir into potato/egg mixture.
3. Sprinkle with paprika; adjust seasoning.