Shout Hallelujah Potato Salad

Gluten Free
Dairy Free
Health score
9%
Shout Hallelujah Potato Salad
45 min.
12
322kcal

Suggestions


Looking for a deliciously satisfying side dish that will steal the show at your next gathering? Look no further than our Shout Hallelujah Potato Salad! Perfectly crafted for those seeking gluten-free and dairy-free options, this creamy delight will have everyone shouting for joy.

With a tantalizing blend of Yukon gold potatoes, crisp vegetables, and zesty seasonings, each bite is a burst of flavor. We start with tender, boiled potatoes that provide the perfect canvas for our rich and creamy dressing, made with wholesome mayonnaise and a splash of vibrant lemon juice. The addition of hard-cooked eggs not only boosts the protein, but also adds a satisfying texture to the salad.

What truly sets this recipe apart are the bold flavor components: chopped celery and red onion contribute crunch, while fresh parsley and jalapeños introduce an exciting kick. The careful balance of ingredients ensures that every scoop is bursting with taste without overwhelming your palate.

Whether you're hosting a lively barbecue, a cozy potluck, or a festive family dinner, Shout Hallelujah Potato Salad is sure to become a favorite. Ready in just 45 minutes, this side dish serves 12 and is not only pleasing to the eye, but also friendly to dietary preferences. So gather your loved ones and dig into this delightful dish that’s destined to bring smiles and happy bellies to the table!

Ingredients

  • 0.5 cup celery chopped
  • tsp celery salt 
  • tablespoon olive oil extra virgin 
  • 0.3 cup flat-leaf parsley fresh chopped
  • 0.5 cup bell pepper green chopped
  • large hard-cooked eggs peeled
  • drops hot sauce 
  •  to 2 jalapeño peppers minced seeded
  • tablespoons juice of lemon fresh
  • cup mayonnaise 
  • cup salad cube pickles sweet drained
  • oz pimientos diced drained
  • 0.5 cup onion red chopped
  • tablespoons seasoned rice wine vinegar 
  • 0.5 teaspoon paprika smoked
  • tablespoon salt 
  • 0.3 cup mustard yellow
  • pounds yukon gold potatoes 

Equipment

  • bowl

Directions

  1. Cook potatoes in boiling water to cover 20 minutes or until tender; drain and cool 15 minutes. Peel potatoes, and place in a large bowl.
  2. Add eggs, and chop mixture into bite-size pieces.
  3. Sprinkle with salt; toss to coat.
  4. Stir together mayonnaise and next 13 ingredients; gently stir into potato mixture.
  5. Sprinkle with paprika; add black pepper to taste.
  6. Serve immediately, or cover and chill up to 2 days.

Nutrition Facts

Calories322kcal
Protein8.23%
Fat47.9%
Carbs43.87%

Properties

Glycemic Index
34.06
Glycemic Load
24.61
Inflammation Score
-7
Nutrition Score
16.457391282786%

Flavonoids

Eriodictyol
0.12mg
Hesperetin
0.36mg
Naringenin
0.03mg
Apigenin
2.81mg
Luteolin
0.37mg
Isorhamnetin
0.33mg
Kaempferol
1.59mg
Myricetin
0.19mg
Quercetin
2.9mg

Nutrients percent of daily need

Calories:322.44kcal
16.12%
Fat:17.39g
26.75%
Saturated Fat:2.98g
18.63%
Carbohydrates:35.83g
11.94%
Net Carbohydrates:30.71g
11.17%
Sugar:2.93g
3.26%
Cholesterol:70.01mg
23.34%
Sodium:1094.18mg
47.57%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.72g
13.45%
Vitamin C:57.21mg
69.35%
Vitamin K:60.32µg
57.45%
Vitamin B6:0.65mg
32.31%
Potassium:906.31mg
25.89%
Fiber:5.12g
20.46%
Manganese:0.36mg
17.98%
Phosphorus:155.63mg
15.56%
Magnesium:52.22mg
13.06%
Vitamin B1:0.19mg
12.77%
Iron:2.18mg
12.09%
Copper:0.23mg
11.74%
Folate:46.66µg
11.67%
Vitamin A:580.58IU
11.61%
Selenium:7.99µg
11.42%
Vitamin B3:2.21mg
11.05%
Vitamin B2:0.18mg
10.37%
Vitamin B5:0.89mg
8.86%
Vitamin E:1.2mg
7.99%
Zinc:0.87mg
5.78%
Calcium:49.59mg
4.96%
Vitamin B12:0.21µg
3.46%
Vitamin D:0.4µg
2.69%