INGREDIENTS
5 lb
Yukon gold potatoes
4
large hard-cooked eggs, peeled
1 tbsp
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
jar diced pimiento, drained
2 tbsp
seasoned rice wine vinegar
2 tbsp
fresh lemon juice
1 tbsp
extra virgin olive oil
1
to 2 jalapeño peppers, seeded and minced
1
to 2 tsp. celery salt
4
drops of hot sauce
1/2 tsp
smoked paprika