Classic Potato Salad

Total Time:
37 min
Prep:
10 min
Cook:
27 min

Yield:
4 to 6 servings
Level:
Easy

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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    This recipe is featured in:

    Cookout Sides & Salads