Hoppin Johns Southern Potato Salad Recipes

Steps:

• Microwave one 10-ounce package frozen brown rice as the label directs; toss with one 15-ounce can black-eyed peas (drained and rinsed), 2 ounces chopped deli-sliced ham, 3 chopped celery stalks, 4 chopped scallions, 3 tablespoons each olive oil and apple cider vinegar, 2 tablespoons chopped parsley and 3/4 teaspoon kosher salt. Season with hot sauce.

Steps:

• Whisk first 4 ingredients in small bowl to blend; season with salt and pepper.
• Cook black-eyed peas and yam in large saucepan of boiling salted water until tender, about 8 minutes. Drain; cool. Place in large bowl. Add andouille, okra, and onion. Add enough dressing to coat and toss.

Steps:

• In a large pan place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours.
• Remove ham hock and cut meat into pieces. Return meat to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired. Serve

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels; discard all but 2 tablespoons drippings. Saute pepper, celery and onions in drippings until almost tender. Add rice, water and seasonings. Cover and simmer 10 minutes. Add peas and bacon; simmer 10 minutes longer. Discard bay leaf.

Steps:

• 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 1 1/2-inch wedges.
• In a large serving bowl, mix the potato pieces with the celery, scallions and eggs.
• 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.

Steps:

• Place 3 quarts water and black-eyed peas in large saucepan; bring to a boil over high heat.
• Cover; reduce heat to medium-low, simmer 1 hour or until peas are tender.
• Rinse with cool water; drain.
• Cool peas.
• Combine peas, rice, bacon, onion and celery in large bowl.
• Combine vinegar, oil, garlic, hot sauce and salt in small bowl until well blended.
• Drizzle over pea mixture; toss to coat.
• Cover; refrigerate 2 hours.
• Garnish as desired.

Steps:

• Dice first 4 ingredients. Combine with next 7 ingredients in a large bowl.
• Combine vinegars in a small bowl and whisk in the oil in a slow, steady stream. Blend well.
• Add vinegar mixture to bean mixture, tossing to coat.
• Cover and chill 4 hours.
• Before serving, stir in bacon.
• Optional: If desired, garnish with a small additional amount of fresh parsley.

Steps:

• Combine 6 1/2 cups stock, black-eyed peas, bay leaves, 2 teaspoons thyme and 1/8 teaspoon cayenne pepper in heavy large saucepan. Bring to boil. Reduce heat; simmer uncovered until black-eyed peas are tender, adding more stock if necessary to keep peas submerged and stirring occasionally, about 1 1/4 hours. Drain well; discard broth and bay leaves. Transfer black-eyed peas to large bowl.
• Bring 1 1/4 cups water to boil in heavy medium saucepan. Add rice and salt. Bring to boil. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 20 minutes. Transfer warm rice to bowl with black-eyed peas.
• Whisk oil, vinegar, 1 teaspoon thyme and 1/4 teaspoon cayenne in small bowl. Add dressing to black-eyed pea mixture; toss. Stir in bell pepper and red onion. Season with salt and pepper. Chill at least 45 minutes and up to 6 hours.
• Arrange lettuce on plates. Spoon salad into lettuce leaves and serve.

Steps:

• Combine black-eyed peas, celery, roma tomatoes, cucumber, red onion, green, yellow, and orange bell peppers, and tomatillos in a salad bowl. Gently stir lemon juice, balsamic vinegar, olive oil, cilantro, and red pepper flakes into the salad. Chill before serving; serve over romaine lettuce leaves.