Aaron Mccargo Jr's Classic Potato Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I love to try new potato salad recipes, and this one is a keeper. The worcestershire sauce is the secret weapon. Ingredients:
3 large yukon gold potatoes (about 1 3/4 lbs, peeled and cut into 1 inch cubes) |
3 large eggs |
1/2 cup onion, diced |
1/2 cup celery, diced |
2 tablespoons sweet relish |
1 tablespoon worcestershire sauce |
1 teaspoon hot sauce |
1 1/2 teaspoons kosher salt |
1 teaspoon fresh ground pepper |
1 cup mayonnaise |
2 scallions, thinly sliced |
Directions:
1. Bring a large pot of water to a boil.
2. Add the potatoes and cook until tender, about 15 minutes.
3. Drain the potatoes and spread out on a sheet pan to cool.
4. Meanwhile, bring a separate pot of water to a boil.
5. Carefully add the eggs and cook for 12 minutes then remove to a bowl of ice water to cool completely.
6. Peel the eggs under cold running water, then roughly chop.
7. In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, salt, pepper, and the mayonnaise.
8. Fold in the potatoes, eggs, and scallions.
9. Adjust the seasoning to taste.
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