Shout Hallelujah Potato Salad

• 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 jalapeno peppers, seeded and minced
• 1 to 2 tsp. celery salt
• 4 drops of hot sauce
• 1/2 teaspoon smoked paprika

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.

gold potatoes, eggs, salt, mayonnaise, sweet salad cube pickles, red onion, green bell pepper, celery, parsley, yellow mustard, pimiento, rice wine vinegar, lemon juice, extra virgin olive oil, peppers, celery salt, drops of hot sauce, paprika

Taken from www.myrecipes.com/recipe/shout-hallelujah-potato-salad (may not work)