Hoppin' John's Southern Potato Salad

By Suzanne Hamlin

Total Time
40 minutes, plus chilling time
Rating
4(45)
Notes
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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
Nutritional analysis per serving (6 servings)

311 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 9 grams polyunsaturated fat; 34 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 6 grams protein; 583 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

  1. 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.

  2. Step 2

    In a large serving bowl, mix the potato pieces with the celery, scallions and eggs.

  3. 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
45 user ratings
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Janma

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 Beacher

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

Sweet Swede

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!

Jane

Fantastic tasting potato salad. Just made it for Memorial weekend 2017. The mayonnaise mixture is just the right amount to bind the salad together. I found that this recipe will easily serve 12 people as a side dish.

Carey Green

I've eaten southern potato salad for several decades now and know a thing or two about how it should taste. THIS recipe is the real thing. Yum. Thank you, Suzanne.

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