Hoppin' John's Southern Potato Salad

Name: Hoppin' John's Southern Potato Salad
Total time: 40 min
Yield: 6 servings
Cuisine: southern
Ingredients: 2 pounds boiling potatoes or new potatoes, scrubbed and unpeeled; 1 1/2 cups minced celery; 1 cup scallions, cut in thin slices, including some of the green; 3 hard-cooked eggs, peeled and chopped; 1/2 cup mayonnaise; 1 heaping tablespoon prepared mustard; 1/2 cup sweet pickles, diced with some juice from the jar; Salt and freshly ground black pepper and cayenne pepper to taste; 1 to 2 tablespoons chopped fresh herbs, like parsley and chives; Paprika to taste

By Suzanne Hamlin

Total Time: 40 minutes, plus chilling time
Rating: 4(46)
Comments: Read comments

Along with burgers and hot dogs, a good potato salad is a quintessential part of a cookout, and this one is a classic. It’s dressed with mayonnaise, mustard and juice from the sweet pickle jar and incorporates fresh herbs for taste and greenery.

Featured in: Culinary Fireworks, Classic And Cool

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Ingredients

Yield:6 servings

2pounds boiling potatoes or new potatoes, scrubbed and unpeeled
1½cups minced celery
1cup scallions, cut in thin slices, including some of the green
3hard-cooked eggs, peeled and chopped
½cup mayonnaise
1heaping tablespoon prepared mustard
½cup sweet pickles, diced with some juice from the jar
Salt and freshly ground black pepper and cayenne pepper to taste
1 to 2tablespoons chopped fresh herbs, like parsley and chives
Paprika to taste

Ingredient Substitution Guide

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Preparation

Step 1
Cut potatoes in half if large, put in a pot and add enough lightly salted water to cover them by 2 inches. Bring to a boil, and cook, uncovered, for about 15 minutes, until tender. Drain. Peel if desired, and cut into 1½-inch wedges.
Step 2
In a large serving bowl, mix the potato pieces with the celery, scallions and eggs.
Step 3
In a small bowl, mix the mayonnaise, mustard, pickle cubes and juice; toss with the potatoes. Season to taste with salt and peppers. Sprinkle with chopped herbs and dust with paprika. Serve slightly chilled.

Ratings

4 out of 5

46 user ratings

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Comments

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Janma4 years ago

I made this as is with baby Yukon golds, the addition of a TBL of left over sour cream, and used Dave’s sweet & spicy pickles. A big hit!

Palm Beacher4 years ago

A bit of chopped bacon is a nice addition to this.

Sweet Swede5 years ago

I made this salad a few weeks ago. Although it is different than the Hellman’s potato salad recipe I have ALWAYS used, it is really good and has fewer calories. It is my new go-to potato salad recipe!

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