Classic Potato Salad

By kimvess

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

Details

Servings 4
Preparation time 10mins
Cooking time 37mins
Adapted from foodnetwork.com

Preparation

Step 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.

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.

Photograph by Kate Sears