Shout Hallelujah Potato Salad

Ingredients:

• 5 pounds Yukon gold potatoes
• 4 large hard-cooked eggs, peeled
• 1 tablespoon table salt
• 1 cup plus 2 tablespoons 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 jalapeño peppers, seeded and minced
• 1 to 2 teaspoons celery salt
• 4 drops of hot sauce
• 1/2 teaspoon smoked paprika

Directions:

1. Cook the Yukon gold potatoes in boiling water for about 20 minutes or until tender. Drain and let them cool for 15 minutes. Peel the potatoes and place them in a large bowl.
2. Add the peeled, hard-cooked eggs to the bowl with potatoes and chop the mixture into bite-size pieces. Sprinkle with table salt and toss to coat.
3. In a separate bowl, stir together mayonnaise and the next 13 ingredients. Gently incorporate this mixture into the potato and egg mixture.
4. Sprinkle the salad with smoked paprika and add black pepper to taste. Serve immediately or cover and chill for up to 2 days.