Hoppin' John's Southern Potato Salad
- Total Time
- 40 minutes, plus chilling time
- Rating
- Comments
- Read comments
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Ingredients
- 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
Nutritional analysis per serving (6 servings)
317 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 10 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 7 grams protein; 589 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
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!
A bit of chopped bacon is a nice addition to this.
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!