Photo: Classic Potato Salad Recipe
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.
Photograph by Kate Sears
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By Chef #1007882
right outside o...
on May 15, 2012
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Really good, overall, but I'll probably try a different recipe next time I decide to make potato salad. Not sure the relish worked for me in this, and, I eyeballed the measurement on the conservative side. I did add some paprika at the end and a taste before and after, I'd definitely do the paprika again and probably more if I did not run out of it -- although pretty typical in potato salad recipes, have to say, it plays well and works with the egg, mayo and potatoes. Will add, husband loved it and went for seconds. . . and, he's not that type of an eater, usually. My endorsement is to try this recipe.
By neville21
on March 26, 2012
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Very good. Family loved it !
By sarahooks
Kansas City, MO
on March 02, 2012
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Loved this! I subbed red peppers instead of celery and added real bacon crumbles. Yummy*
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