GMA Recipe: Shout Hallelujah Potato Salad

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Shout Hallelujah Potato Salad
From chef and author Elizabeth Karmel
Monday, May 26, 2008

Elizabeth Karmel, a competitive barbecuer and Executive Chef of the acclaimed New York City barbeque restaurant Hill Country, appeared on Good Morning America to offer recipes bound to make your cookout a success.

Shout Hallelujah Potato Salad

Ingredients

5 pounds petite Yukon gold potatoes, scrubbed clean

4 stalks celery, chopped

6 eggs

1 cup plus 2 tablespoons mayonnaise, preferably Hellmann's

1 cup sweet pickles, cubed

1/2 heaping cup chopped red onion

1/2 heaping cup chopped green bell pepper

1 4-ounce jar diced pimentos, drained

1/4 cup prepared yellow mustard (don't go fancy with Creole or grainy mustard)

1/4 cup seasoned rice wine vinegar

1/4 cup chopped fresh parsley

1 to 2 jalepeno peppers, seeded and minced

1 tablespoon olive oil

2 tablespoons celery salt

4 fat drops Louisiana hot sauce

Freshly ground pepper

Kosher salt

Smoked hot paprika

Directions

Put a large bowl in the refrigerator to chill.

Put the potatoes in a large stockpot filled with cold water and a generous sprinkle of kosher salt. Bring to a boil, and then simmer until the potatoes are tender. To test for doneness, slip a thin paring knife into the center of a potato; if the potato resists, it's not done. When potatoes are done, dump them (gently) into the sink and, under cool running water, peel off the skins with your fingers (as if peeling a hard-boiled egg). Once they are cool, chop into 1/2-inch pieces.

While the potatoes are cooking, boil the eggs. Place the eggs in the bottom of a heavy 3-quart saucepan and fill it with cold water. Put the pan over high heat and bring to a boil, then turn off the heat. Let the eggs sit for 15 minutes, and then rinse under cold water to prevent discoloration. When the eggs are cool, peel and chop them and set aside.

In the chilled bowl, mix the cooled potatoes with the chopped eggs. Add all of the other ingredients except the paprika, and mix gently, with clean hands until the ingredients are thoroughly blended. Salt to taste and shape into a mound with a spoon or spatula. Dust the top with paprika. Cover and chill.

Makes about 15 servings

Recipe copyright 2008, Elizabeth Karmel, "Taming The Flame"