I made this for the second time today and it is a keeper. Really didn't change a thing except I didn't have sweet pickles so I subbed with a little sweet relish and a small dill pickle. Very crunchy and fresh tasting. The jalepeno flavor came through but since I didn't use the seeds or memebrane it wasn't spicy at all. I believe this was posted some time back by Salsa Rose. Thanks for that. I've tried many different recipes trying to appease the finicky eaters in my house and this is the only one with a unanimous "yes".
Shout-Hallelujah Potato Salad
(Lufkin Daily News 3 12 08)
Makes 10-12 servings.
* 2 1/2 pounds petite gold potatoes
* 3 hard-boiled eggs, peeled and chopped
* 2 ribs celery, chopped
* 1/4 cup (heaping) chopped red onion
* 1/4 cup (heaping) chopped green bell pepper
* 1 jalapeno pepper, seeded and minced
* 1/2 cup sweet salad cubes (pickles)
* 2 tablespoons chopped parsley
* 1 (2-ounce) jar diced pimentos, drained
* 1/2 cup plus 1 tablespoon mayonnaise
* 2 tablespoons prepared yellow mustard
* 2 tablespoons rice wine vinegar
* 1/2 tablespoon olive oil
* 1 teaspoon celery salt
* 2 big drops Louisiana hot sauce
* Salt and freshly ground black pepper
* Hot paprika, for garnish
Boil potatoes, skin on, for about 20 minutes, or until a sharp knife easily pierces them. Dump into sink and peel under running water (as if peeling a hard-boiled egg).
In a chilled bowl, chop cooked potatoes; add eggs. Add celery, red onion, bell pepper, jalapeno, salad cubes, parsley, pimentos, mayonnaise, mustard, vinegar, olive oil, celery salt and hot sauce. Don't stir - dive in with your hands, mashing some of the potatoes. Add salt to taste and shape into a pretty mound with a spoon or spatula. Dust the top with smoked hot paprika. Cover and chill. Serve.