Classic Potato Salad
Add boiled eggs to this potato salad and dress it with a hot Worcestershire-mayo mixture for a creamy side dish with a kick.
|3||large yukon gold potatoes (about 1 1/4 pounds), peeled and cut into 1-inch cubes|
|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|
|2||scallions, thinly sliced|
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.
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.