Have-Mercy Potato Salad is a positively transcendent flavor experience! Hearty eggs, fluffy potatoes, an herbaceous tangy mayo sauce; all the classics are there but elevated to perfection! Notes of spice and sour pickles add flavor dimensions to this Have-Mercy Potato Salad that just tastes divine! Hallelujah!
Ingredients
- 5 pounds Yukon Gold potatoes
- 4 large eggs, hard-boiled and peeled
- 1 tablespoon table salt
- 1 cup plus 2 tablespoons mayonnaise
- 1 cup sweet salad cube pickles, drained
- 1/2 cup red onion, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup celery, chopped
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/4 cup yellow mustard
- 1 (4-ounce) jar diced pimientos, drained
- 2 tablespoons seasoned rice wine vinegar
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon extra-virgin olive oil
- 1 jalapeño pepper, seeded and deveined, minced
- 2 teaspoons celery salt
- hot sauce, optional, to taste
- 1/2 teaspoon smoked paprika
- black pepper, to taste
Directions
Step 1 –In a large pot of boiling water, add the potatoes and cook, covered, until tender, about 20 minutes.
Step 2 –Drain the potatoes and allow them to cool until they can be handled safely, about 15 minutes.
Step 3 –Peel the potatoes and place them in a large bowl.
Step 4 –Add the hard-boiled eggs to the bowl, then chop the eggs and the potatoes into bite-sized pieces.
Step 5 –Add the table salt and toss to coat and combine.
Step 6 –In a bowl, add the mayonnaise, the pickles, the red onions, the green bell peppers, the celery, the parsley, the mustard, the pimientos, the rice wine vinegar, the lemon juice, the olive oil, the jalapeño peppers, the celery salt, and the hot sauce and stir to combine.
Step 7 –Add the mayo mixture to the potato-egg mixture and gently stir to combine.
Step 8 –Sprinkle the potato mixture with the paprika and the black pepper.
Step 9 –Serve immediately.
