Shout Hallelujah Potato Salad

small Yukon Gold potatoes

large eggs (hard-cooked and peeled)

celery stalks (chopped)

jar (4 oz diced pimentos, drained and topped with about 4 fat drops of Louisiana hot sauce)

celery salt

seasoned rice wine vinegar

diced sweet pickles (sweet salad cubes if you live in the South)

olive oil

plus 2 tablespoons mayonnaise

prepared yellow mustard (don’t go fancy or Creole or grainy)

or 2 jalapeno peppers (seeded and minced)

Heaping 1/2 cup chopped red onion

Heaping 1/2 cup chopped green bell pepper

chopped parsley

Finely ground kosher salt and ground black pepper

Smoked hot paprika for garnish