Classic Potato Salad
Serves:
4
Prep Time:
Cook Time:
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Add boiled eggs to this potato salad and dress it with a hot Worcestershire-mayo mixture for a creamy side dish with a kick.
Prep Time:
Cook Time:
Total Time:
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:
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.
Source: foodnetwork.com
