Southern Hallelujah Potato Salad Recipe Will Take You to Church (30 Minutes) Salads Side Dishes Vegetables Vegetarian Gluten-free Cookbooks

One bite of this creamy southern hallelujah potato salad and you'll be going to church! This southern potato salad recipe is packed full of every flavor you can imagine. The main players in this potato salad are potatoes, pimientos, hard-boiled eggs, sweet pickles, celery, onion, bell pepper, parsley and jalapenos. The easy dressing is made with mayonnaise, mustard, lemon juice, olive oil and hot sauce. Sweet, salty, creamy, tart, crunchy and acidic? Yep, it hits on all the important flavors and textures.

If you're wondering where this southern recipe came from, according to Southern Living magazine, the bragging rights go to Blair Hobbs from Oxford, Mississippi. The gluten-free recipe was printed in The Southern Foodways Alliance Community Cookbook.

There are some variations of this side dish recipe. Some people like to use celery salt and others use vinegar instead of lemon juice. Play around with the easy recipe until it fits your family's unique tastes.

Serve this potato salad with chicken, pork or beef. It's perfect for potlucks and cookouts. Can we get a hallelujah?

Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 to 20 minutes
Total Time: 30 to 35 minutes
Servings: 12

Ingredients

• 4 pounds Yukon gold potatoes, cut into cubes
• 4 ounces (1 jar) pimientos, drained
• 4 hard-boiled eggs, chopped
• 1 cup chopped sweet pickles
• 1/2 cup chopped celery
• 1/2 cup chopped red onion
• 1/2 cup chopped green bell pepper
• 1/4 cup fresh chopped parsley
• 2 jalapenos, minced (seeds and ribs removed)
• 1 cup mayonnaise
• 3 tablespoons yellow mustard
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• hot sauce, to taste

Here's how to make it:

1. Cook the potatoes in boiling salted water until just tender, about 15 to 20 minutes. Drain well and put into a large bowl. (You could use red, white or russet potatoes, if desired. But Yukon gold have a creamy, buttery taste that adds so much to this potato salad.)
2. Add the eggs, pimientos, pickles, celery, onion, bell pepper, parsley and jalapeno. 
3. In a small bowl, combine the mayonnaise, mustard, lemon juice, olive oil and hot sauce. Stir into the potato mixture. Season with salt and pepper. Cover and refrigerate until ready to serve. Keep the potato salad in an airtight container in the fridge for up to four days.

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