Hallelujah Potato Salad | Cooking Professionally

Ingredients

• 5 pounds Yukon gold potatoes
• 4 large eggs, hard-boiled and peeled
• 1 tablespoon table salt
• 3 cups mayonnaise
• 1 cup sweet salad cube pickles, drained
• 1/2 cup red onion, chopped
• 1/2 cup green bell pepper, chopped
• 1/2 cup celery, chopped
• 1/4 cup fresh flat-leaf parsley, chopped
• 1/4 cup yellow mustard
• 1 (4-ounce) jar diced pimentos, drained
• 2 tablespoons seasoned rice wine vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 jalapeño pepper, plus more, to taste, seeded and minced, divided
• 1 teaspoon celery salt
• hot sauce, to taste
• 1/2 teaspoon smoked paprika
• black pepper, to taste