Classic Potato Salad (Aaron McCargo, Jr.) |
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Prep Time: 10 Minutes Cook Time: 27 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Ingredients:
3 large yukon gold potatoes (about 1 1/4 pounds), peeled and cut into 1-inch cubes |
3 large eggs |
1/2 cup diced onion |
1/2 cup diced celery |
2 tablespoons sweet relish |
1 tablespoon worcestershire sauce |
1 teaspoon hot sauce |
kosher salt and freshly ground pepper |
1 cup mayonnaise |
2 scallions, thinly sliced |
Directions:
1. Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and spread out on a sheet pan to cool. Meanwhile, bring a separate pot of water to a boil. Carefully add the eggs; cook for 12 minutes, then remove to a bowl of ice water to cool completely. Peel the eggs under cold running water, then roughly chop.
2. In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, 1 1/2 teaspoons salt, 1 teaspoon pepper and the mayonnaise. Fold in the potatoes, eggs and scallions. Adjust the seasoning to taste.
3. Photograph by Kate Sears
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