INGREDIENTS
4 lb
yukon gold potatoes
4 ozs
pimientos
5
hard-boiled eggs
1 cup
sweet pickles
1 cup
mayonnaise
1/2 cup
celery
1/2 cup
red onion
1/2 cup
green bell pepper
1/4 cup
fresh parsley
1
jalapenos
3 tbsp
yellow mustard
1 1/2 tbsp
lemon juice
1 tbsp
olive oil
1 serving
kosher salt
1 serving
hot sauce
1 serving
smoked paprika